- 1 1/2 pounds ground chicken
- 1 red bell pepper, cut into large dice
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar, or more to taste
- 1 tablespoon grated fresh ginger
- 5 dashes hot pepper sauce (such as Tabasco®)
- 1 teaspoon Asian (toasted) sesame oil
- 1/2 cup chunky peanut butter
- 3 tablespoons hot water
- 3 tablespoons soy sauce
- 5 dashes hot pepper sauce (such as Tabasco®)
- 6 large leaves of iceberg lettuce
- 2 carrots, shredded
- 1 tablespoon chopped green onion, or to taste
- 1 tablespoon chopped fresh cilantro
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
- Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
05/07/2018
recipepes.com
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455 calories
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