1 lb | Ground chicken |
1 Tbsp | Peanut oil |
½ cup | Onion, minced (about half of one medium onion) |
1 cup | Red or green pepper (diced) |
18 oz | Can water chestnuts, drained and minced |
¼ cup | Crushed or chopped roasted peanuts |
as needed | Large iceberg or butter lettuce leaves |
3 Tbsp | Soy sauce |
3 Tbsp | Hoisin sauce |
1 Tbsp | Sesame oil |
1 Tbsp | Rice Vinegar |
1 Tbsp | Peanut butter |
1 Tbsp | Honey |
2 tsp | Chili sauce or paste, sweet or hot |
½ tsp | Garlic powder |
½ tsp | Powdered ginger |
⅓ cup | Soy sauce |
1 tsp | Sesame oil |
1-2 tsp | Chili-garlic paste or sriracha |
dash | Sesame seeds for garnish. |
1. Whisk all sauce ingredients together in a glass bowl |
2. If you are using 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 combined. |
1. Combine soy sauce, sesame oil, and chili-garlic paste or sriracha in a small glass bowl. |
2. Sprinkle a dash of sesame seeds on top |
1. Heat 1 tbsp peanut oil in a frying pan. |
2. Once the oil is hot, add 1 lb ground chicken. |
3. Cook the chicken until some pieces are starting to brown. |
4. Add minced onion (to taste) and cook for 5 more minutes or until the onion is becoming translucent. |
5. Add 1 cup diced peppers and the 18 oz can of minced water chestnuts and cook about 5 minutes or until peppers are becoming soft. |
6. Add the previously prepared sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through. |
7. Finally, serve with lettuce leaves and the optional serving sauce. |
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