SERVINGS: 4

INGREDIENTS:

• 1 pound lean ground chicken
• 1 head of Boston lettuce
• 1 tablespoon honey
• 1 tablespoon crunchy peanut butter
• 1 tablespoon toasted sesame oil
• 1 tablespoon low sodium soy sauce
• 1 tablespoon water
• 1 tablespoon rice vinegar
• 2 tablespoons chili garlic sauce
• 2 tablespoons hoisin
• 1 8-oz can water chestnuts, drained and roughly chopped
• 6 cloves garlic, minced
• 2 green onions, diced
• ½ red pepper, diced
• ½ onion, diced
• Salt and pepper to taste
• Optional garish: sliced carrots, chopped green onion, sesame seeds

INSTRUCTIONS:

1. Combine liquids in a small bowl.
2. Heat a large skillet over medium heat. Add about 1 tablespoon olive oil. Add chicken and cook until browned, about 3-4 minutes.  Season with a bit of salt and pepper.
3. Add the red pepper and onion and cook for another 5-6 minutes.
4. Add the garlic stir constantly for 30-60 seconds until it becomes fragrant.
5. Stir in the water chestnuts, green onions, and sauce and cook for 2-3 minutes or until everything is heated through.
6. Serve with lettuce pieces and top with optional garnishes.