Ingredients:

  • 1 lb ground chicken breast
  • 1 tbsp neutral oil
  • 8 oz can water chestnuts, drained and finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup scallions, thinly sliced
  • 1/4 cup red onion, finely minced
  • 3 tbsp hoisin sauce
  • 1 tbsp creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili garlic sauce
  • 1 head butter lettuce
  • 1/4 cup crushed roasted peanuts
  • Fresh cilantro leaves
  • Lime wedges

Instructions:

  1. Separate the butter lettuce leaves and submerge them in a bowl of ice-cold water for 5 minutes. Spin or pat dry completely before serving to ensure a firm, crisp structure.
  2. In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and chili garlic sauce until the mixture is smooth and velvety.
  3. Heat the neutral oil in a large heavy-bottomed skillet or wok over medium-high heat. Add the ground chicken, breaking it into small crumbles, and sear undisturbed for 5 to 6 minutes until the pink is gone and the edges start to brown.
  4. Add the diced water chestnuts, minced garlic, grated ginger, scallion whites, and red onion. Sauté for 2 minutes until the onions are translucent and fragrant.
  5. Pour the prepared sauce over the chicken mixture. Toss to coat and cook for 2 more minutes until the sauce bubbles and thickens into a sticky glaze.
  6. Spoon the warm chicken filling into the chilled lettuce leaves. Garnish with scallion greens, crushed peanuts, fresh cilantro, and a squeeze of lime.