Asian Chicken Lettuce Wraps

INGREDIENTS 

• 1 lb. ground chicken

• 1 tbsp peanut oil 

• ½ onion minced 

• 1 cup red or green pepper diced 

• 8 oz. water chestnuts drained and minced 

  For the Sauce:

• 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. sweet chili sauce 

• ½ tsp. garlic powder 

• ¼ tsp. powdered ginger

  To Serve with It:

• ¼ cup peanuts crushed

• Lettuce or your favorite Asian salad 

Number of Servings: 6

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DIRECTIONS

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 tablespoons of 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.

7. Enjoy! 

Try something new and add 1 or more of these!  

• In place of chicken, you can substitute turkey, pork or firm tofu. Just crumble and cook them with an 8 oz. can of diced fresh mushrooms

• To make it gluten free: use gluten free hoisin in place of regular hoisin and use coconut aminos in place of soy sauce

• Substitute 1 tablespoon of fresh garlic for the dried garlic

• Add a little bit of fresh ginger

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

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NUTRITIONAL INFORMATION

Calories – 273 kCal – 14% DV

Sodium –  667mg – 28% DV 

Total Fat – 15g – 22% DV

Saturated Fat – 3g

Trans Fat – 0g

Protein – 21g – 41% DV

Cholesterol – 81mg – 27% DV 

Total Carbohydrates – 17g – 6% DV

(Per Serving)

*DV = Daily Value 

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