▢ 1 pound ground chicken
▢ 1 Tablespoon peanut oil
▢ ½ onion (finely diced)
▢ ½ Tablespoon minced garlic
▢ 1 cup red or green pepper (finely diced)
▢ 8 ounces water chestnuts (drained & finely diced)
▢ 3 Tablespoons soy sauce*
▢ 3 Tablespoons hoisin sauce**
▢ 1 Tablespoon sesame oil
▢ 1 Tablespoon rice vinegar
▢ 1 Tablespoon peanut butter
▢ 1 Tablespoon honey
▢ 2 teaspoons sweet chili sauce
▢ ½ teaspoon garlic powder
▢ ¼ teaspoon powdered ginger
▢ ¼ cup peanuts (crushed)
▢ ¼ cup sliced green onions
▢ Lettuce or your favorite Asian salad
Instructions
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, onion and minced garlic.
Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Ingredients
▢ 1 pound ground chicken
▢ 1 Tablespoon peanut oil
▢ ½ onion (finely diced)
▢ ½ Tablespoon minced garlic
▢ 1 cup red or green pepper (finely diced)
▢ 8 ounces water chestnuts (drained & finely diced)
▢ 3 Tablespoons soy sauce*
▢ 3 Tablespoons hoisin sauce**
▢ 1 Tablespoon sesame oil
▢ 1 Tablespoon rice vinegar
▢ 1 Tablespoon peanut butter
▢ 1 Tablespoon honey
▢ 2 teaspoons sweet chili sauce
▢ ½ teaspoon garlic powder
▢ ¼ teaspoon powdered ginger
▢ ¼ cup peanuts (crushed)
▢ ¼ cup sliced green onions
▢ Lettuce or your favorite Asian salad