Chicken Lettuce Wraps
1 Tablespoon oil
1 pound ground chicken
1 shallot, finely chopped
2 cloves garlic, minced
2 Tablespoons freshly ground ginger
1 can water chestnuts, drained and chopped
2 Tablespoons rice wine vinegar
4 Tablespoons low-sodium soy sauce
1/4 to 1/2 teaspoon red pepper flakes, optional
1 head butter leaf lettuce
Soak water chestnuts in vinegar, soy sauce and red pepper flakes for five minutes.
Brown chicken in oil with shallot and garlic.
Add in water chestnuts mixture, and cook for five minutes, or until liquid evaporates.
Serve with lettuce and peanut sauce.
Peanut Sauce
1/4 cup creamy peanut butter
2 Tablespoons rice wine vinegar
2 Tablespoons low-sodium soy sauce
2 Tablespoons water
Sriracha, optional
Whisk all ingredients together.
Serve at room temperature with lettuce wraps.
