Lettuce Wraps with Spicy Chicken & Peanut Butter

It always feels wonderful to eat homegrown vegetables. I grew the buttercrunch lettuce for these wraps which is a good lettuce to use for wraps, and you can experiment with different lettuce types. There is a recipe on this blog for a lettuce wrap and I used it and another one I found to come up with this version. Peanut butter in the sauce? Yes, please! The ingredient amounts are an estimate. I only measured the sesame oil because a little goes a long way, am I right? And the chili sauce--go more if you like it hot but the called for 2 teaspoons gives it a medium spice and will make your nose run.

1 tablespoon olive oil

1 lb. ground chicken

1/3 red onion, chopped

2 cloves garlic, minced

3 water chestnuts, chopped

1/2 tablespoon ginger, minced (I keep some in the freezer)

1/2 teaspoon kosher salt

2 tablespoons peanut butter

3 tablespoons soy sauce

2 teaspoons chili sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 tablespoons cilantro for topping

1 green onion for topping

Heat a frying pan over medium-high heat and add the olive oil. Let the oil heat up and cook the chicken, onions, garlic, water chestnuts, ginger, and salt. Turn the heat to low and add the remaining 5 ingredients, one by one, stirring after each is added. Cook on low for 15 minutes and then serve on top of lettuce, add toppings, and -- wrap it up because it will be messy!