Ingredients: 1 pound ground chicken breast ½ medium onion, minced Dash each salt and black pepper 2 large cloves garlic, minced 1-inch knob fresh ginger, peeled and minced 1 tablespoon sesame oil 2-½ tablespoons soy sauce ½ tablespoon water 1 tablespoon natural peanut butter ½ tablespoon honey 1 tablespoons plus 1 teaspoon rice vinegar 2 teaspoons chili garlic sauce (or more if you like it hotter) Dash freshly ground black pepper 3 green onions, chopped ½ of an 8-ounce can sliced water chestnuts, drained and chopped ¼ cup chopped peanuts 10 to 12 large outer lettuce leaves, rinsed and patted dry

Directions: Heat a large nonstick skillet over high heat. Add chicken, onion, and the dash each salt and pepper; cook until chicken is nearly done, stirring often to break up the meat. Add minced garlic and ginger; continue cooking until chicken is no longer pink. Meanwhile, in a microwave-safe bowl combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce, and a dash pepper. Microwave 20 seconds, then stir until smooth. Add to the skillet and stir to combine. Add green onions and water chestnuts to skillet and cook for 1 to 2 minutes or until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts and serve with cold lettuce leaves. Makes 2 to 3 servings. *See more recipes in our vegetables collection