Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 1 3.5-ounce package shiitake mushrooms, diced
  • 1 carrot (peeled and diced)
  • 1 shallot (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 head butter lettuce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce (or more, to taste)
  • 1 teaspoon freshly grated ginger

Instruction

  • To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in garlic and ginger until fragrant, about 1 minute.
  • Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.