Recipe – Spicy Thai Peanut Chicken Lettuce Wrap

I found this Awesome Recipe from this blog – Joy Food Sunshine. There’re detailed step-by-step instructions with pictures on her website (link here) so I’m not gonna steal her work 🙂 Also her pictures are so beautiful! Check out her page!

I didn’t have Hoisin Sauce on hand so I substituted that with Oyster Suace. I also added some bird’s eye chili pepper for a nice kick.

My version of Spicy Thai Peanut Chicken Lettuce Wrap

Here’s a snapshot of her recipe:

Ingredients

  • 1 lb ground chicken
  • 1 TBS peanut oil
  • ½ onion minced
  • 1 cup red or green pepper diced
  • 1 8 oz can water chestnuts drained and minced

For the Sauce:

  • 3 TBS soy sauce*
  • 3 TBS hoisin sauce
  • 1 TBS sesame oil
  • 1 TBS rice vinegar
  • 1 TBS peanut butter
  • 1 TBS honey
  • 2 tsp sweet chili sauce
  • ½ tsp garlic powder
  • ¼ tsp ginger powder

To serve

  • ¼ cup peanuts crushed.
  • Lettuce or your favorite Asian salad

Instructions

  1. 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.
  2. Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
  3. Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
  4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
  5. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
  6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

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