Chicken with Peanut Sauce in Lettuce Wraps
Recipe courtesy of Parker’s Plate on behalf of the Georgia Peanut Commission
Ingredients
- 2 pounds ground chicken
- 2 tablespoons sesame oil
- 3/4 cup diced shiitake mushrooms
- 1 small onion diced
- 2 garlic cloves grated
- 1 1/2 tablespoons fresh grated ginger
- 1/2 cup hoisin sauce
- 1/2 cup water chestnuts diced
- 3 green onions both white and green parts, chopped
- 2 garlic cloves grated
- 1/4 cup cilantro chopped, for garnish
- 1/4 cup crushed peanuts for garnish
- iceberg or butter lettuce for wraps
Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 2 teaspoons brown sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chili garlic sauce
- 1 teaspoon fresh grated ginger
- 1 tablespoon soy sauce
Instructions
- In pan, saute ground chicken in sesame oil until cooked through. Drain if mixture is watery.
- Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored.
- Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low.
- To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly.
- Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed.
- Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps.