chicken lettuce wraps

Ingredients

• Servings: 6
• 1 1/2 pounds ground chicken
• 1 red bell pepper, cut into large dice
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar, or more to taste
• 1 tablespoon grated fresh ginger
• 5 dashes hot pepper sauce (such as tabasco®)
• 1 teaspoon asian (toasted) sesame oil
• 1/2 cup chunky peanut butter
• 3 tablespoons hot water
• 3 tablespoons soy sauce
• 5 dashes hot pepper sauce (such as tabasco®)
• 6 large leaves of iceberg lettuce
• 2 carrots, shredded
• 1 tablespoon chopped green onion, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. drain excess grease. stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• whisk 1/2 cup soy sauce, rice vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. set dipping sauce aside.
• form lettuce leaves into cup shapes and fill with chicken mixture. top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.