CHICKEN LETTUCE CUPS

4 Servings

---

Nutrition

410 Calories

25g Protein

Ingredients

Sauce:

3 tbsp soy sauce

3 tbsp hoisin sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 1/2 tbsp peanut butter

1 tbsp honey

2 tbsp sweet chili sauce

Dash of ground ginger

1/2 tsp garlic powder

Iceberg lettuce cut down the middle and peeled creating cups

Filling:

1 lb ground chicken

2 tbsp peanut oil

1/2 red bell pepper diced

1/2 white onion minced

1 (8 oz) sliced water chestnuts drained and minced

Sesame seeds for garnish

Scallion sliced thin for garnish

Cashews crushed for garnish

Preparation

1. Rinse and cut bell peppers, white onion, water chestnuts and iceberg lettuce accordingly. Set to the side

2. In a large bowl, prepare sauce - soy sauce, hoisin sauce, sesame oil, rice vinegar, peanut butter, honey, sweet chili sauce, ground ginger and garlic powder. Once all ingredients are added to the bowl, whisk and mix well. Set to the side

3. Add peanut oil to a large pan on medium high heat. Once oil is hot, add ground chicken - chopping and cooking for about 4 minutes until chicken around 70% cooked. Once chicken reaches this point, add white onion and cook until onions become translucent (about 5 - 6 minutes)

4. Once onions are translucent, add bell pepper and water chestnuts for about 4 - 5 more minutes. Once peppers are soft, reduce heat and pour sauce over cooked chicken. Mix in sauce well and remove from heat

5. Add chicken mixture to iceberg lettuce cups topping with sesame seeds, scallion and crushed cashews