Asian Lettuce Wraps
Yield: 6 servings
Ingredients:
- 1 pound ground chicken thighs
- 1 T avocado or peanut oil
- ½ yellow onion, small dice
- 2 tsp minced garlic
- 1 cup red bell pepper, julienne or dice
- 8 oz water chestnuts, drained and small dice
- Butter lettuce leaves rinsed and patted dry with towels.
- Fresh lime slices and cilantro as garnish
- ¼ cup crushed roasted peanuts as garnish
- ¼ cup sliced green onions – garnish
- Optional – toasted sesame seeds
Sauce:
- 3 T soy sauce (or tamari to keep it gluten free)
- 3 T hoisin sauce (choose gluten free if you want to.)
- 1 T toasted sesame oil
- 1 T seasoned rice vinegar
- 1 T smooth peanut butter
- 1 T honey
- 2 T coconut milk (optional)
- 2 tsp sweet chili sauce
- ½ tsp minced garlic or garlic powder
- ¼ tsp grated ginger or powdered ginger
Procedure:
Whisk together sauce ingredients until well combined. Keep peanut butter warm to mix well.
Heat 2 T avocado or peanut oil in a sauté pan. Add ground chicken, onion and minced garlic. Cook until chicken is browned and cooked through, and onions are translucent. Add peppers and water chestnuts and cook 5 minutes.
Add sauce and simmer on low heat until chicken and veggies are evenly coated.
Serve in lettuce leaves and you can top with bean sprouts or cilantro and lime.
Store leftovers for up to 5 days or freeze for up to 2 months.