A super quick dinner made in 25 min! It’s so hearty, filling, and low-carb, yet the family will still be begging for more!
4.9 stars (73 ratings)
Ingredients
1tablespoonvegetable oil
1tablespoontoasted sesame oil
1poundground chicken
13.5-ounce package shiitake mushrooms, diced
1carrot, peeled and diced
1shallot, diced
3clovesgarlic, minced
1tablespoonfreshly grated ginger
¼cuphoisin sauce
2teaspoonschili garlic sauce
1teaspoonfish sauce
2tablespoonschopped fresh cilantro leaves
1head butter lettuce
For the peanut sauce
3tablespoonscreamy peanut butter
1tablespoonreduced sodium soy sauce
1tablespoonfreshly squeezed lime juice
2teaspoonsbrown sugar
1teaspoonchili garlic sauce, or more, to taste
1teaspoonfreshly grated ginger
Instructions
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.