Peanut Chicken Lettuce Wraps

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ground chicken

  Raw

  16 oz or 454g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Carrots

  Raw

  1 medium or 61g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  4 tsp or 8g

• Hoisin sauce

  Ready-to-serve

  4 tbsp or 64g

• Chili Garlic Sauce

  Huy Fong Foods

  3 tsp. or 15g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Lime juice

  Raw

  1 tbsp or 15g

• Brown sugar

  2 tsp unpacked or 6g

Directions

1. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, one-third of the chili garlic sauce, and one-fourth of the ginger. Add a small amount of water at a time if needed to reach desired sauce consistency. Set aside.
2. Heat vegetable oil and sesame oil in a large skillet over medium-high heat. Add ground chicken, mushrooms, carrot, and shallot. Cook for 5-7 minutes, crumbling the chicken as it cooks, until browned. Drain any excess fat.
3. Add garlic and remaining ginger to the skillet and cook until fragrant, about 1 minute.
4. Stir in hoisin sauce, remaining chili garlic sauce, and fish sauce. Cook until heated through, about 30 seconds. Remove from heat and stir in cilantro.
5. Serve chicken mixture in the center of lettuce leaves and drizzle with the peanut sauce.

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