Peanut Chicken Lettuce Wraps with Ginger Garlic Sauce

• soy sauce↗4 tablespoon
• oyster sauce↗3 tablespoon
• water↗3 tablespoon
• sambal oelek (chili paste)↗1 tablespoon
• honey↗1 tablespoon
• fresh ginger (I use a paste)↗1 tablespoon
• juice of 2 limes2
• arlic cloves, minced↗2
• reen onions, minced↗4
• rice vinegar (optional – makes it more tangy)↗1 tablespoon
• cornstarch (optional – helps the sauce thicken)↗1 teaspoon
• sesame oil↗2 tablespoon
• . ground chicken or turkey↗1
• lightly salted peanuts, chopped↗0.5 cup
• rice noodles↗6 ounce
• leaves of lettuce (I used Boston lettuce)↗12
• chopped cilantro, green onions, and peanuts for topping

Step-by-step instructions

1. 1

   Whisk all the sauce ingredients together in a small bowl. Pour about 3/4 of the sauce into a bowl with the ground chicken and peanuts. Stir to combine – marinate for 15 minutes.

2. 2

   Soak the rice noodles in a large bowl of water while the meat is marinating. When the noodles are softened, drain and rinse with cold water. Cut into small pieces.

3. 3

   In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and sauté for 10 minutes or until cooked through. Add the noodles and stir-fry for another 5 minutes or until soft, adding a splash of water, oil, soy sauce, oyster sauce, or lime juice to moisten the pan as you see fit.

4. 4

   Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce.