Quick Asian Chicken Lettuce Wraps (Printer-Friendly Version)

# What You'll Need:

β†’ Protein & Vegetables

01 - 1 pound ground chicken
02 - 3.5 ounces shiitake mushrooms, diced
03 - 1 carrot, peeled and diced
04 - 1 shallot, diced
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 head butter lettuce

β†’ Sauce & Seasonings

08 - 1 tablespoon vegetable oil
09 - 1 tablespoon toasted sesame oil
10 - ΒΌ cup hoisin sauce
11 - 2 teaspoons chili garlic sauce
12 - 1 teaspoon fish sauce
13 - 2 tablespoons fresh cilantro leaves, chopped

β†’ Peanut Sauce

14 - 3 tablespoons creamy peanut butter
15 - 1 tablespoon reduced sodium soy sauce
16 - 1 tablespoon fresh lime juice
17 - 2 teaspoons brown sugar
18 - 1 teaspoon chili garlic sauce
19 - 1 teaspoon fresh ginger, grated

# Let's Cook!:

01 - Heat vegetable oil and sesame oil in a large cast iron skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
02 - Stir in garlic and ginger until fragrant, about 1 minute.
03 - Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
04 - In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.
05 - To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

# Recipe Notes:

01 - These lettuce wraps make a perfect light meal that's packed with flavor. The peanut sauce adds an extra layer of deliciousness!