Peanut Chicken Lettuce Wraps with Ginger Garlic Sauce

• Meat

  • 1 lb Ground chicken or turkey

• Produce

  • 1 Cilantro
  • 2 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 4 Green onions
  • 12 Lettuce, leaves of
  • 2 Limes, juice of
  • 1/2 cup Peanuts, lightly salted

• Condiments

  • 1 tbsp Honey
  • 3 tbsp Oyster sauce
  • 4 tbsp Soy sauce

• Pasta & Grains

  • 6 oz Rice noodles

• Baking & Spices

  • 1 tsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Liquids

  • 3 tbsp Water

• Other

  • 1 tablespoon sambal oelek (chili paste

Found on pinchofyum.com

Description

Ingredients

• 4 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 3 tablespoons water
• 1 tablespoon sambal oelek (chili paste)
• 1 tablespoon honey
• 1 tablespoon fresh ginger (I use a paste)
• juice of 2 limes
• 2 garlic cloves, minced
• 4 green onions, minced
• 1 tablespoon rice vinegar (optional - makes it more tangy)
• 1 teaspoon cornstarch (optional - helps the sauce thicken)
• 2 tablespoons sesame oil
• 1 lb. ground chicken or turkey
• ½ cup lightly salted peanuts, chopped
• 6 ounces rice noodles
• 12 leaves of lettuce (I used Boston lettuce)
• chopped cilantro, green onions, and peanuts for topping

Directions

• Whisk all the sauce ingredients together in a small bowl. Pour about ¾ of the sauce into a bowl with the ground chicken and peanuts. Stir to combine - marinate for 15 minutes.
• Soak the rice noodles in a large bowl of water while the meat is marinating. When the noodles are softened, drain and rinse with cold water. Cut into small pieces.
• In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and sauté for 10 minutes or until cooked through. Add the noodles and stir-fry for another 5 minutes or until soft, adding a splash of water, oil, soy sauce, oyster sauce, or lime juice to moisten the pan as you see fit.
• Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce.