8 chicken tenders, sliced thinly or 2 pounds ground turkey (the last time I made them, I deboned a roasted chicken from the grocers and didn't have to even cook the meat!)
1 medium onion, minced
salt & pepper, a dash of each
4 large cloves garlic, minced2 inch nob fresh ginger, peeled & minced
2 Tablespoon sesame oil
5 Tablespoons soy sauce
1 Tablespoon water
2 Tablespoon natural peanut butter
1 Tablespoon honey
2 Tablespoons + 2 teaspoon rice vinegar
2 teaspoons chili garlic sauce (We use half what it calls for even when doubling the recipe...you can always add more)
dash of fresh pepper
6 green onions, chopped
1 8oz can sliced water chestnuts, drained & chopped, if desired
1 cup shredded carrots
1/2 cup peanuts, chopped
curly or romaine lettuce leaves, rinsed and patted dry
Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and 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 pepper. Microwave for 1 minute, then stir until smooth. Add into the skillet and stir to combine. Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with cold lettuce leaves. Again, we served ours with rice. Enjoy!!!
