Peanut Chicken Lettuce Wraps

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 pound ground chicken

1 3.5-ounce package shiitake mushrooms, diced

1 carrot (peeled and diced)

1 shallot (diced)

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1/4 cup hoisin sauce

2 teaspoons chili garlic sauce

1 teaspoon fish sauce

2 tablespoons chopped fresh cilantro leaves

1 head butter lettuce

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

1 teaspoon chili garlic sauce (or more, to taste)

1 teaspoon freshly grated ginger

Directions

To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic and ginger until fragrant, about 1 minute.

Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.