Ingredients

The following ingredients have 4 Servings
  • 1 lb cooked chicken (breast meat or ground chicken)
  • 1/2 cup carrots (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup snap peas (diced)
  • 1/2 cup red onion (diced)
  • 1 tsp minced peeled ginger
  • 1 tsp minced garlic
  • 2 tbsp green onions (chopped)
  • 1/4 cup peanuts (chopped (optional))
  • 4 tbsp oil
  • leaves Green leaf or romaine lettuce
  • cooked rice and hot sauce for serving
  • 1/4 cup sugar
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 T oil
  • 1 tsp hoisen sauce (found in Asian aisle at you grocery store)

Instruction

  • Chop veggies and chicken. Mix sauce ingredients together and set aside.
  • Heat oil over medium-medium high heat in a large pan or wok. Add chopped veggies and sauté until they are tender-crisp, about 3-5 min. Add chopped chicken and peanuts (if using) and stir to combine. Pour half of sauce over chicken/veggie mixture and continue to cook until the mixture is heated thoroughly.
  • Serve immediately with rice in green leaf or romaine lettuce leaves. Garnish with extra green onions and serve with extra sauce on the side.
  • If freezing, store the cooked chicken and veggie mixture after you've added the sauce in a gallon sized freezer bag. Defrost in fridge and reheat in skillet over medium heat until heated through. Serve over rice in lettuce leaves.