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This recipe:

Thai Lettuce Wraps with Peanut Sauce
Prep: 20-30 min
Active Cook Time: 15 minutes
Serves 4-6

Chicken Filling:
16oz ground chicken
4 scallions chopped – whites and greens divided (greens set aside)
3 cloves garlic – crushed
1 tsp ginger – grated
1.5 tbs olive oil
Pinch of salt and pepper
¼ tsp Thai chili pepper or 1tsp sriracha
1tsp Thai basil – minced (regular basil will also work)
Sauce for Chicken:
1 tbs honey
1 tbs sesame oil
1 tsp fish sauce
1/3 cup low sodium tamari
½ Lime – juiced
Veggies:
1 Head Butter Lettuce – washed
¼ cup finely chopped cilantro
Optional (choose 2-3 if simplifying):
1 carrot – julienned
½ small daikon – julienned
½ red bell pepper – thinly sliced
¾ cup thinly sliced red cabbage
½ English cucumber – seeded and diced
1 serrano pepper – seeded and thinly sliced
4 stems of scallion greens – thinly sliced
Peanut Sauce:
2 Tbs peanut butter
1tsp sriracha
1 Tbs honey
½ lime -juiced
2 Tbs rice vinegar
2 Tbs tamari
Pinch of sea salt (1/4 tsp)
Optional garnishes:
cooked vermicelli rice noodles
crushed chili peanuts
Thai Basil leaves
Lime wedges
Method:
Prep and chop all the raw vegetables, cover and refrigerate until ready to use.
If using, cook vermicelli noodles according to package directions and set aside.
Make the peanut sauce: combine all ingredients in a small bowl and stir until the consistency is thin and smooth. Refrigerate until ready to use.
In a small bowl, mix all ingredients for the chicken sauce and set aside.
Set a large, non-stick sauté pan on medium heat and add ½ tbs olive oil. Add scallion whites and sauté until fragrant. Add garlic and ginger and sauté 1-2 minutes until fragrant. Push garlic, ginger and onions aside and add 1 Tbs olive oil to the empty portion of the pan. Add the ground chicken and break it up with the side of a wooden cooking spoon. Cook chicken until it starts to change color and loses pink. Once the chicken has started to cook, stir all ingredients together to incorporate and turn the heat up to medium high. Add the Thai chili pepper or sriracha and the Thai basil and stir to combine. Add the chicken sauce and sauté until sauce begins to thicken. Once sauce has reduced by half and chicken is fully cooked, turn off the heat and transfer to a serving bowl.
Arrange all the cold vegetables on a platter along with the lettuce leaves. Serve with the chicken, noodles and peanut sauce on the side. Garnish with crushed chili peanuts and lime wedges. Let everyone make their own lettuce wraps adding whatever ingredients they choose! Enjoy.

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