I kid you not when I say that this recipe legitimately tastes like the lettuce wraps from PF Changs except you get to control the ingredients. It tastes delicious left over too!
1lb ground chicken breast
1/2 medium onion, minced
sea salt & pepper, a dash of each
3 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced
1 tbsp sesame oil
2 1/2 tbsp GF soy sauce
1/2 tbsp water
2 tbsp chunky peanut butter 1/2 tbsp honey
1 tbsp + 1 tsp rice vinegar
2 tsp chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1 head of lettuce
Heat a large, non-stick skillet on medium-high heat. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in garlic and ginger, and cook until chicken is no longer pink.
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. (add more chili garlic sauce if you want it more spicy)
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Serve over a piece of lettuce.
Definitely don't skip out on the water chestnuts. They give give a great texture to the dish that you wouldn't get if you just had the ground chicken.