INGREDIENTS

16 large Boston or Bibb lettuce leaves (approx. 2 heads lettuce)
2 tbsp vegetable oil
1 lb lean ground chicken
1 small onion, finely chopped
2 cloves garlic, minced
4 tsp minced ginger
1/4 cup Wholesome Organic Honey
2 tbsp natural peanut butter
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp rice wine vinegar
1 tbsp chili paste, such as sambal oelek or sriracha
1 cup packed bean sprouts
1 cup packed shredded carrots
4 radishes, sliced into matchsticks
1/4 cup chopped toasted peanuts
2 scallions, finely sliced
2 tbsp finely chopped fresh cilantro

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INSTRUCTIONS

Create 8 lettuce cups by nestling pairs of lettuce leaves together; place on serving platter.

Heat oil in large skillet set over medium-high heat. Cook chicken, onion, garlic and ginger for 5 to 8 minutes or until chicken starts to brown. Stir in honey, peanut butter, soy sauce, fish sauce, vinegar and chili paste. Stir in 1/3 cup water; bring to a boil. Cook, stirring for 5 minutes or until sauce thickens to a syrupy glaze.

Divide chicken mixture among lettuce cups. Top with sprouts, carrots, radishes, peanuts, scallions and cilantro.

Tips:
Replace onion with shallot for a more mellow taste.

If you can’t find tender Boston or Bibb lettuce, crispy iceberg, leaf or romaine lettuce leaves also work nicely for cups.