Savory ground chicken with water chestnuts, ginger and a sweet-spicy sauce, wrapped in crisp iceberg lettuce.
This is a family favorite! These lettuce wraps come together quickly, yet are so delicious you feel like you've just ordered from P.F. Chang's.
We love adding rice to make them a heartier meal. I usually double the recipe because they're just that good!
Prep 15 min · Cook 15 min · Total 30 min
Heat olive oil in a large skillet. Add ground chicken and onion. Season with salt and pepper. Cook, stirring often to break up the meat. When chicken is nearly done, add the minced garlic and the ginger. Cook until chicken is no longer pink.
While chicken is cooking, combine sesame oil, soy sauce, water, peanut butter, honey, and rice vinegar in a microwave safe bowl. Microwave for 20 seconds and stir until smooth. When the chicken is cooked, pour the sauce into the skillet and stir to combine.
Add chili garlic sauce according to the level of heat you like. (I like about 1 teaspoon.) Add green onion, water chestnuts, and peanuts into the skillet. Cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
Serve with iceberg lettuce and rice.
If you like it more spicy, add more of the chili garlic sauce. My favorite brand of chili garlic sauce is Lee Kum Kee.
