Asian Chicken Lettuce Wraps


If you love PF Chang's Lettuce Wraps, then you'll love these. These are a quick (less than 30 minutes), easy, and healthy dinner that tastes delicious! And, as a bonus, they are gluten and dairy-free!


1 lb ground chicken

1 TBS peanut oil

½ onion minced

1 cup red or green pepper diced

1, 8 oz can water chestnuts drained and minced

For the Sauce:

3 tablespoons soy sauce

3 tablespoons hoisin sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon peanut butter

1 tablespoon honey

2 teaspoon sweet chili sauce (I like Trader Joe's)

½ teaspoon garlic powder

¼ tsp powdered ginger

To serve

¼ cup peanuts crushed

Bib Lettuce or your favorite Asian salad


Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.

Heat 2 tablespoons peanut oil in a frying pan. Once hot, add ground chicken.

Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.

Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

Serve in bib lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!