Chicken Lettuce Wraps

2 1/2 Tbsp. soy sauce or gluten free tamari
1 Tbsp. + 1 tsp. rice vinegar (mirin)
1 Tbsp. sesame oil
1 Tbsp. natural peanut butter
1/2 Tbsp. honey
1/2 Tbsp. water
2 tsp. chili garlic paste (or to taste)
pepper, to taste

1 tsp. sesame oil
1 lb. ground chicken
1/2 medium onion, minced
salt & pepper, to taste

2 cloves garlic, minced
1/2" fresh ginger, peeled & minced (or 1 tsp. ginger paste)
4 oz. mushrooms, diced

2 green onions, diced
4 oz. water chestnuts, drained & diced

1/4 c. peanuts, chopped
10 large lettuce leaves

In a medium glass bowl, combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, water, garlic paste, and pepper.  Microwave for 20 seconds and stir until smooth.  Set aside.

Heat sesame oil in a large skillet on high.  Add ground chicken, onion, salt, and pepper, and cook until chicken is nearly done, stirring often to break up the meat.  Add in minced garlic, ginger, and mushrooms, and continue cooking until chicken is done.

Pour sauce into skillet with chicken, stirring to combine.  Add green onions and water chestnuts to the skillet and cook for 1-2 minutes, until onions are soft.

Sprinkle with chopped peanuts and serve with cold lettuce leaves.


This printable recipe from A Teaspoon and A Pinch.