1 lb ground chicken
1 TBS peanut or sesame oil
½ white onion minced
1 cup red or green pepper diced
1 8 oz can water chestnuts drained and minced
For the Sauce:
3 TBS soy sauce
3 TBS hoisin sauce
1 TBS sesame oil
1 TBS rice vinegar
1 TBS peanut butter
1 TBS honey
2 tsp sweet chili sauce
½ tsp garlic powder
¼ tsp powdered ginger (or fresh grated ginger if you prefer)
¼ cup peanuts crushed (just throw some in a baggie and crush them up with a tin can or whatever kitchen tool you may have that will do the trick)
1 head iceberg lettuce
Whisk together sauce ingredients until well combined.
Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
Cook until some pieces are starting to brown.
Add onion and cook for 5 minutes or until the onion is becoming translucent.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Before serving, add your crushed peanuts and give a final stir.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!