This recipe is perfect for hot summer nights and can be ready in a flash! Plus, it makes dinner feel a little bit like dining out at some of your favorite restaurants!
This recipe is based on one my sister makes frequently. It’s always a hit! I think I have asked her for the recipe about 100 times! Haha
Peanut Chicken Lettuce Wraps
1/2 cup soy sauce, I use gluten free
1/3 cup creamy peanut butter
2 tablespoon honey
4 teaspoons rice vinegar
4 cloves fresh garlic
2 tablespoons grated fresh ginger
1 teaspoon red chili flakes (more if you want it spicy)
3 tablespoon toasted sesame oil
2 pounds ground chicken (ground turkey works great, too)
1 medium yellow onion, diced
1 – 8 ounce can water chestnuts, drained and chopped
1/2 cup chopped dry roasted peanuts
1/4 cup sliced green onion (sliced on bias), mostly green parts
1 or 2 heads bib, leaf, or iceberg lettuce, washed and leaves separated for serving
Bell peppers for garlish
Cilantro for garnish
Directions:
In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey, chili flake, garlic, and ginger. Set aside.
In a saute pan, heat sesame oil until shimmering over high heat. Add chicken and yellow onion. Saute until chicken is cooked through, a little browned, and the onions are tender. Add the soy and peanut butter mixture to the pan, stir, and bring to a simmer. Add in water chestnuts. Stir and reduce heat to med/low. Let cook, stirring often for 5-10 minutes. Remove the pan from the heat and fold in the chopped peanuts and green onion.
To serve, place a scoop of the chicen mixture on a lettuce leave, add bell pepper and cilantro if desired. Fold like a taco and eat!
