Ingredients:

  • 2 heads Butter Lettuce or Bibb Lettuce
  • 1 lb ground chicken thigh
  • 1 tbsp avocado oil
  • 8 oz water chestnuts, finely diced
  • 4 oz shiitake mushrooms, finely minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, thinly sliced
  • 3 tbsp hoisin sauce
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili garlic sauce
  • 1/4 cup creamy peanut butter
  • 1 tbsp lime juice
  • 1 tsp honey
  • 2 tbsp warm water

Instructions:

  1. Wash the 2 heads of lettuce and carefully peel away the leaves. Note: Soak them in ice water for 5 minutes if they seem limp. Pat them completely dry with paper towels.
  2. Heat 1 tbsp avocado oil in your skillet over medium high heat. Add 1 lb ground chicken thigh and let it sit for 2 minutes until a golden crust forms on the bottom.
  3. Break the meat into small crumbles with a spatula. Cook for another 3 to 4 mins until no pink remains and the meat is sizzling.
  4. Push the chicken to the sides of the pan. Add 3 cloves minced garlic and 1 tbsp grated ginger to the center. Cook for 30 seconds until the aroma fills the kitchen.
  5. Stir in 8 oz diced water chestnuts and 4 oz minced shiitake mushrooms. Cook for 2 to 3 minutes until the mushrooms soften and release their moisture.
  6. In a small bowl, combine 3 tbsp hoisin, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp chili garlic sauce.
  7. Pour the glaze over the chicken mixture. Stir constantly for 1 to 2 minutes until the sauce thickens and coats everything in a glossy sheen.
  8. Stir in most of the 3 sliced green onions. Remove from heat immediately until the onions just begin to wilt.
  9. Whisk 1/4 cup peanut butter, 1 tbsp lime juice, 1 tsp honey, and 2 tbsp warm water. Add more water until it reaches a drizzling consistency.
  10. Spoon the warm chicken mixture into the lettuce cups. Top with extra green onions and serve with the peanut sauce on the side.