PEANUT CHICKEN LETTUCE WRAPS

 PEANUT CHICKEN LETTUCE WRAPS

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon toasted sesame oil
• 1 pound ground chicken or shredded chicken
• 1 package mushrooms, diced into small cubes
• 2 carrots, peeled and shredded
• 1 shallot, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup hoisin sauce
• 2 teaspoons chili garlic sauce
• 1 teaspoon fish sauce
• 2 tablespoons chopped fresh cilantro leaves
• 2 heads butter lettuce

FOR THE PEANUT SAUCE

• 3 tablespoons creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons brown sugar
• 1 teaspoon chili garlic sauce, or more, to taste
• 1 teaspoon freshly grated ginger

INSTRUCTIONS

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
• Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken (if using chicken breasts cook in oil until done and then shred), mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic and ginger until fragrant, about 1 minute.
• Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.