Kung Pao Lettuce Wraps & Peanut Sauce

 2 Tbsp. peanut oil

1 lb. ground chicken

1/4 cup chopped peanuts

1 red bell pepper, seeded and diced

6 green onions, white and green parts, finely sliced

1/2 c. Kikkomen low-sodium teriyaki sauce

1 head of lettuce, halved

...

Matchstick carrots, or grated carrots

bean sprouts, optional

...

In a large skillet, over medium heat, add oil, and cook ground chicken. Break up until crumbled and browned, about 4-5 minutes. Season with a little ground black pepper. (It will have plenty of salt added later.)

Add the diced red bell pepper, the scallion whites and peanuts. Stirring until pepper is softened slightly; about 2-3 minutes. 

Stir in the teriyaki sauce and toss to coat. Cook stirring occasionally, until the sauce is absorbed.

Add scallion greens and stir. 

Transfer chicken mixture to a serving bowl and serve with iceberg or butter lettuce leaves, matchstick carrots, sprouts and our favorite homemade peanut sauce!

PEANUT SAUCE:

1/2 cup natural peanut butter

2 Tbsp. low sodium soy sauce, or tamari

1 Tbsp. rice vinegar

2 Tbsp. brown sugar

2 tsp. chili garlic sauce (We just use a few drops of chili oil), to taste

1 Tbsp. lime juice

3 garlic cloves, pressed or grated (I just use a squeeze of my garlic container)

1 tablespoon ginger root, grated (I just used jarred, minced ginger

2-4 Tbsp. water (to thin)

Put above ingredients into a small bowl or cup and use a wand blender until smooth. Increase water until desired consistency. We use 4 Tbsp. of water or more, but it's better if it's a little thicker.