Peanut Chicken Lettuce Wraps with Ginger Garlic Sauce

INGREDIENTS

for the sauce

  • 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)

for the lettuce wraps

  • 2 tablespoons sesame oil
  • 1 lb. ground chicken or turkey
  • 1/2 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

INSTRUCTIONS

  1. Whisk all the sauce ingredients together in a small bowl. Pour about 3/4 of the sauce into a bowl with the ground chicken and peanuts. Stir to combine – marinate for 15 minutes.
  2. 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.
  3. 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.
  4. Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce