Chicken Lettuce Wraps



1 pound lean ground chicken
2 shallots, chopped
Salt and pepper, to taste
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon creamy peanut butter
1 tablespoon water
1 tablespoon honey
2 tablespoons chili garlic sauce (found in Asian aisle)
4 green onions, sliced
8-oz. can water chestnuts, chopped
½ cup salted peanuts, chopped
8 large butter or iceberg lettuce leaves

1. Heat a large skillet over medium heat. Add chicken, shallots, salt and pepper and cook, breaking chicken apart with a spatula, until the meat is almost cooked through. Add the garlic and cook, stirring, for an additional 3 minutes. Meanwhile, in a microwaveable bowl, combine the soy sauce, rice vinegar, sesame oil, peanut butter, water, honey and chili garlic sauce. Microwave on high in two 15-second intervals, stirring after each one.
2. Add the liquid mixture to the chicken mixture and stir until combined. Add the green onions and water chestnuts. Stir until combined and cook over medium heat for 3 minutes, or until heated through.
3. Remove from heat and divide the chicken mixture between the lettuce leaves. Top with the chopped peanuts and serve.

Yield: 8 servings