Servings: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 1 lb ground chicken
- 2 tbsp peanut oil
- ½ onion minced
- 1 cup red or green pepper diced
- 1 8 oz can water chestnuts drained and minced
- 3 tbsp of Mekong premium soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp peanut butter
- 1 tbsp honey
- 2 tsp Cool Runnings hot pepper sauce
- ½ tsp Cool Runnings garlic powder
- ¼ tsp Cool Runnings ginger powder
- ¼ cup peanuts crushed.
- 1 lettuce
Directions
1. Whisk the sauce ingredients together until smooth and fully combined. If the peanut butter is too thick, microwave the mixture for 30–60 seconds to help it blend.
2. Heat 2 tablespoons of peanut oil in a frying pan over medium heat. Add the ground chicken and cook until lightly browned. Stir in the onion and cook for about 5 minutes, until softened.
3. Add the bell peppers and water chestnuts, and cook for another 5 minutes, until the peppers begin to soften.
4. Pour in the sauce and simmer on low heat, stirring until everything is evenly coated and heated through.
5. Serve in lettuce cups, over rice, noodles, or as a topping for your favorite Asian-style salad.
Chicken Lettuce Wraps Recipe Card
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