Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil
  • 1 pound ground chicken
  • 1 onion (diced)
  • 1 teaspoon fresh ginger (minced)
  • 2 cloves garlic clove (minced)
  • 1 cup mushrooms (diced)
  • 3-4 carrots (diced)
  • 1/4 red pepper (diced)
  • 2-3 celery stalks (diced)
  • 2 green onions (thinly sliced)
  • Salt and pepper (to taste)
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 2 teaspoons sriracha (optional)
  • 1 teaspoon fresh ginger (minced)
  • 1 head butter lettuce (for serving)
  • Peanuts (for serving)

Instruction

  • Heat olive oil in a saucepan over medium high heat. Add the chicken, onions, ginger, garlic and vegetables. Season with salt and pepper. Cook until the chicken is browned, stirring frequently to break down the chicken, about 10 minutes.
  • Whisk together the ingredients for the sauce. If you're using fresh ginger, I recommend blending in the blender to make sure the sauce is smooth without any chunks of ginger.
  • Transfer the sauce to the skillet (leaving about 1/4 cup for serving, if desired) and cook for an additional 2-3 minutes to make sure the chicken mixture is well coated by the sauce.
  • To serve, scoop the chicken mixture on to the lettuce. Add peanuts, extra sauce and extra green onions, if desired.