Lettuce Wraps

You know what I love about Pinterest?  I can pull up a few of recipes for the same dish, side by side and pick and choose the ingredients I want in my dinner!  I have options!  I love it.  And this combination of two PF Chang Lettuce Wraps is no different.  I loved the combination I put together!  So enjoy!!

1 tbls coconut oil or olive oil

1lb ground chicken breast

1/2 medium onion, minced

1/2 green bell pepper chopped

salt & pepper, a dash of each

2 large cloves garlic, minced

1 inch nob fresh ginger, peeled & minced or 1/2 tsp ground ginger

1 Tablespoon sesame oil

2 1/2 Tablespoons soy sauce

1/2 Tablespoon water

1 Tablespoon natural peanut butter

1/2 Tablespoon honey

1 Tablespoons + 1 teaspoon rice vinegar

2 teaspoons chili garlic sauce (or more if you like it hotter) or 1/2 tsp chilli powder

dash of fresh pepper

3 green onions, chopped

1/2-8oz can sliced water chestnuts, drained & chopped - optional (I didn't use)

1/4 cup peanuts, chopped - optional

10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high with oil.  Add your chopped onion and pepper and saute until crisp tender.  Then add garlic and cook one minute.  Add chicken, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat.  Add ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. 

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. 

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.

YUMMY!  And LIGHT!!!