1-2tablespoonssriracha sauce (depending on how spicy you want it)
2tablespoonssmooth peanut butter
2teaspoonssesame oil
1/4cupchopped peanuts
1/4cupchopped fresh cilantro
1/4cupsliced green onions
1bunch green or red leaf lettuce
Instructions
Heat a large saute pan that has a lid over medium heat. Add the oil, ground chicken, onion and garlic and cook until the onions become translucent and the meat is beginning to brown. This will take about 5 minutes. Add the red pepper, carrots and water chestnuts and cook for another 3 minutes. Stir in the chicken stock, tamari, hoisin sauce, siriacha, peanut butter, and sesame oil until well combined with the other ingredients. Cover and cook for about 10 minutes until the sauce begins to reduce. Remove the lid and turn off the heat. Add the peanuts, cilantro and green onions. While the filling is cooling, remove the end of the lettuce and pull apart the individual leaves. Set aside. Let sit for 10 minutes before scooping into lettuce leaves for serving. Add additional peanuts, green onions and chopped cilantro if desired for serving.