Flavorful Chicken Lettuce Cups: A Quick and Healthy Dinner Delight 🥬

• 30 ml oil
• 1 large onion, chopped
• 1 bell pepper, chopped
• 907 g ground chicken (or beef)
• 1 (8-ounce) can water chestnuts, drained and finely chopped
• 1 bunch of green onions, white and green parts divided, chopped
• 120 ml hoisin sauce
• 80 ml soy sauce
• 60 ml peanut butter
• 43 g honey
• 30 ml rice vinegar or lime juice
• 10 ml Sriracha
• 14 g sesame oil
• 4 cloves garlic, minced
• 2½ inches of fresh ginger, shredded or minced (or 1 tsp ground ginger)
• 80 ml peanut pieces for serving
• 1 head butter lettuce, washed and leaves dried with a paper towel
• 1 shredded carrot
• Lime wedges for serving

Mga Tagubilin

1. Sauce

   1

   Mix all the sauce ingredients together in a small bowl.

2. Vegetables

   2

   Heat 1 tbsp (15ml) oil in a large heavy pan. Add onions and peppers and cook for about 5 minutes on medium heat until softened and starting to turn golden. After 2 minutes, add the white parts of the green onions and cook. Remove to a plate.

3. Chicken

   3

   Heat the remaining 1 tbsp (15ml) oil. Add chicken and cook for a few minutes on medium-high heat until browned in spots. Make sure to break up the pieces. The chicken doesn't need to be cooked all the way through, just mostly cooked, broken up into pieces, and browned in spots.

4. Assembly

   4

   Add the sauce and chestnuts and cook until thickened and all the chicken pieces are coated in it and the chicken is fully cooked through. Return the reserved veggies from step 2 to the pan and stir-fry and mix well. Serve on top of lettuce leaves garnished with peanuts, carrots, the green parts of the green onions, and shredded carrots. Serve with lime wedges. Enjoy!