Description
Ingredients
Scale
- 1 tablespoon sesame oil
- 1 lb. ground chicken
- 1/4 cup yellow onion, small diced
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 1 small can water chestnuts, minced
- 1/4 cup coconut aminos or soy sauce
- 2 heaping tablespoons high quality peanut butter (just peanuts and salt)
- 1/3 cup chicken broth or water
- 3–4 scallions, sliced thinly
- 1 small bunch cilantro, roughly chopped
- 1/2 red bell pepper, small diced (or use red chili for more heat)
- 1/3 cup roasted peanuts, roughly chopped
- bib lettuce or iceberg lettuce
Quick Peanut Sauce
- 3 heaping tablespoons high quality peanut butter (just peanuts + salt)
- 3 tablespoons coconut aminos (or soy sauce)
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon hot sauce (if desired)
- boiling water – add in 1 tablespoon measurements
Mix all ingredients together until smooth. I added about 5 tablespoons of hot water to get the consistency I liked.
Instructions
- Heat up a skillet over medium/high heat. Add in the sesame oil, ground chicken and onion. As the chicken begins to cook, break it up into small pieces with a wooden spoon or spatula. Cook until almost all the chicken is white and cooked through.
- Add in the garlic, ginger and water chestnuts. Stir to combine and cook for 1 minute. Add in the Coconut aminos, peanut butter, water or chicken broth scallions, and cilantro. Stir to combine and turn the heat off. The sauce will thicken up – toss to combine a few times before serving the chicken in the lettuce wraps.
- When ready to assemble, Place 2-3 leaves of lettuce on a plate and spoon about 1/4-1/3 cup of the chicken mixture in the center of the lettuce “cup”. Garnish with red bell pepper and peanuts.
- Spoon over the peanut sauce and serve with extra sauce and hot sauce on the side, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: chicken
- Method: stove top
- Cuisine: dinner