Chicken Lettuce Wraps With Peanut Sauce

Ingredients

• 0.5 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lime juice – freshly squeezed
• 4 tsp brown sugar – packed
• 3 cloves garlic – finely grated
• 4 tsp ginger – finely grated
• 2 tsp toasted sesame oil
• 1 tsp chili-garlic sauce
• 3 tbsp warm water
• 1 tbsp neutral oil
• 1 cup yellow onion – finely chopped
• 0.75 cup red bell pepper – small dice
• 1 pound ground chicken
• 8 ounces canned water chestnuts – drained, diced
• 4 scallions scallions – thinly sliced
• 0.25 cup hoisin sauce
• 2 heads butter lettuce – leaves separated, rinsed, and dried
• roasted peanuts – chopped (for serving)
• cilantro – roughly chopped (for serving)
• lime – cut into wedges (for serving)

Instructions

1. Make the peanut sauce: In a bowl, whisk together the peanut butter, 2 tbsp of the soy sauce, 1 tbsp of the rice vinegar, lime juice, 3 tsp of the brown sugar, 1 grated garlic clove, 1 tsp of the grated ginger, 1 tsp toasted sesame oil, chili-garlic sauce, and 2–3 tbsp warm water until smooth and pourable. Set aside.
2. Prepare the lettuce and garnishes: Separate butter lettuce leaves, rinse, and dry well. Slice the scallions, reserving a small handful of the green tops for serving. Have chopped peanuts, cilantro, and lime wedges ready.
3. Start the filling: Heat the neutral oil in a large skillet over medium-high heat until shimmering. Add the onion and red bell pepper and cook, stirring, until softened and translucent at the edges, 3–4 minutes.
4. Add aromatics: Stir in the remaining 2 grated garlic cloves and remaining 3 tsp grated ginger and cook until fragrant, about 30 seconds.
5. Cook the chicken: Add the ground chicken, breaking it into small pieces. Cook until no longer pink and lightly browned in spots, 5–6 minutes.
6. Add crunch and scallions: Stir in the diced water chestnuts and most of the sliced scallions (reserve some greens for serving) and cook 1 minute.
7. Sauce the filling: Add the hoisin sauce, remaining 1 tbsp soy sauce, remaining 1 tbsp rice vinegar, remaining 1 tsp brown sugar, and remaining 1 tsp toasted sesame oil. Toss to coat and simmer until glossy and just saucy, 1–2 minutes. If too thick, add a splash of water; remove from heat.
8. Serve: Arrange lettuce leaves on a platter. Spoon warm chicken filling into leaves, drizzle with or serve alongside the peanut sauce, and finish with reserved scallions, chopped peanuts, cilantro, and a squeeze of lime. Eat immediately while the lettuce is crisp.