Chicken Lettuce Wraps
serves 6
1 lb ground chicken
1 Tbsp avocado oil
1/2 onion, minced
1 cup bell pepper, diced
1 cup celery, diced
For Sauce:
3 Tbsp soy sauce
3 Tbsp hoisin sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp peanut or sunflower butter
1 Tbsp honey
2 tsp sweet chili sauce or Korean gochujang
1/2 tsp garlic powder
1/4 tsp powdered ginger
1/4 cup peanuts, crushed (optional)
Butter or other lettuce leaves
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 Tbsp peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
