1 lb ground chicken
1/2 onion, minced
salt and pepper
2 garlic cloves, minced
1 in nob of ginger- I use a Tbsp of ginger from a jar
2 1/2 Tbsp soy sauce
1 Tbsp + 1 tsp rice vinegar
1 Tbsp sesame oil
1 Tbsp peanut butter
1/2 Tbsp water
1/2 Tbsp honey
2 tsp chili garlic sauce (we love this sauce and add more!)
3 green onions, chopped
1/2 8 oz can sliced water chestnuts, drained and chopped
1/2 cup peanuts, chopped
Head of lettuce- rince and dry the lettuce leaves for the wrap
Tortillas if your husband is like mine and won't eat lettuce :)
1. Heat a large non stick skillet on high. Add chicken, onion, salt and pepper. Cook until chicken is nearly done, stirring often. Add ginger and garlic and continue to cook until chicken is no longer pink.
2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce, sauce and pepper. Microwave for 20 seconds or until smooth. Add to skillet and stir.
3. Add green onions and water chestnuts to skillet and cook for 2 more minutes.
4. Sprinkle with chopped peanuts and serve with lettuce leaves or tortillas.
These are fantastic!! Don't let the long list of ingredients scare you, they are very easy to make! My husband also fell in love with this chili garlic sauce and puts it on everything!
Recipe found on pinterest via Iowagirleast blog