Recipe adapted from a recipe by Iowa Girl Eats

One of my favorite dishes to eat at a Thai or Chinese restaurant is their lettuce wraps. Here is wonderful recipe to get you started. Feel free to add MORE vegetable toppings such as bean sprouts, cilantro, red bell peppers and cucumbers.

1 Tablespoon olive oil
1 lb. ground chicken breast *
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1 teaspoon fresh ginger
3 Tablespoons soy sauce
1 1/2 Tablespoon rice vinegar
1 Tablespoon sesame oil
1 Tablespoon peanut butter
1/2 Tablespoon water
1/2 Tablespoon honey
2 teaspoons chili garlic sauce
4 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 Bibb lettuce leaves, rinsed and patted dry
Julienned carrots (store bought)
Dipping sauce (I used a store-bought one)

If you can’t find ground chicken breast, just place small pieces of chicken breasts in a food processor and pulse until ground. Heat oil in a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is almost done. Add garlic and ginger, then continue cooking until chicken is no longer pink. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce, and pepper. Microwave for 40 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onions and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts and carrots, and serve with cold lettuce leaves and dipping sauce.