The other night my good friend David came over for dinner. He recently ran Richmond Marathon in an impressive 3:11:51. That’s a 7:19 pace which is fantastic. We sat talking about his race and talking running in general, drinking wine and then digging into the dinner I’d made. On the menu that night – Chicken Lettuce Wraps.

I’ve made these before but for some reason, forgot to post the recipe. Sorry about that. These are easy to make and very good. The first time I made them I used iceberg lettuce, this time I used romaine lettuce. Iceberg is crunchier but I like the taste of romaine lettuce better. Use whichever you prefer. They’re a little messy when eating them but they’re delicious so that makes up for it.

Chicken Lettuce Wraps

• 1 lb ground chicken breast
• 1/2 medium onion, minced
• 2 large cloves garlic, minced
• 1 inch nob fresh ginger, peeled and minced
• 1 tablespoon sesame oil
• 2 1/2 tablespoons soy sauce
• 1/2 tablespoon water
• 1 tablespoon natural peanut butter
• 1/2 tablespoon honey
• 1 tablespoon + 1 teaspoon rice vinegar
• 2 teaspoons chili garlic sauce (optional, I didn’t add it as I don’t like spicy food!)
• dash of freshly ground pepper
• 3 green onions, chopped
• 1/2 8oz can sliced water chestnuts, drained and chopped
• 1/4 cup peanuts, chopped
• 10-12 large lettuce leaves

Cook chicken and onion in a large skillet on medium-high 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 (if using it) and pepper. Microwave for 20-30 seconds, then stir until smooth. Add into the skillet and stir to combine.

Add green onion and water chestnuts into the skilled then cook for 1-2 minutes until onions are soft and water chestnuts are heated through.

Sprinkle with chopped peanuts and serve with cold lettuce leave.

Recipe from Iowa Girl Eats