• 2 pounds ground chicken 
  • 2 tablespoons sesame oil 
  • 3/4 cup diced shiitake mushrooms 
  • 1 small onion, diced 
  • 2 garlic cloves, grated 
  • 1 1/2 tablespoons fresh grated ginger 
  • 1/2 cup hoisin sauce 
  • 1/2 cup water chestnuts, diced 
  • 3 green onions (both white and green parts), chopped 
  • 2 garlic cloves, grated 
  • 1/4 cup cilantro, chopped, for garnish 
  • 1/4 cup crushed peanuts, for garnish 
  • Iceberg or butter lettuce, for wraps 

Peanut Sauce: 

  • 3 tablespoons creamy peanut butter 
  • 2 teaspoons brown sugar 
  • 1 tablespoon fresh lime juice 
  • 2 tablespoons chili garlic sauce 
  • 1 teaspoon fresh grated ginger 
  • 1 tablespoon soy sauce 


In pan, saute ground chicken in sesame oil until cooked through. Drain. 

Add shiitake mushrooms and onion; saute until mushrooms have softened and appear caramel colored. 

Add garlic, ginger, hoisin, water chestnuts and green onions. Let chicken mixture simmer on low. 

To make peanut sauce: In saucepan over medium-low heat, mix peanut butter, brown sugar, lime juice, chili garlic sauce, ginger and soy sauce until smooth, warm and thinned slightly. 

Fold into chicken mixture. Stir until combined and simmer on low until peanut sauce is evenly distributed. 

Garnish with fresh cilantro and crushed peanuts. Serve in lettuce wraps. 

Prep 10 min. / Cook 15 min. / Serves 4 

By Family Features