Ingredients
Equipment
Method
- Heat sesame oil in a large skillet over medium-high heat.
- Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Stir in water chestnuts, red bell pepper, garlic, and ginger. Cook for 2-3 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, and honey. Pour over the chicken mixture and stir to combine. Cook for 1 minute more.
- Spoon the chicken filling into the crisp lettuce leaves.
- Garnish with green onions and chopped peanuts, if desired.
Notes
To keep lettuce crisp, store the filling and lettuce leaves separately. Assemble just before serving.