Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

WOW. I made this tonight, along with Japanese Onion Soup and Baked Sriracha Cream Cheese Wontons. It all required a lot of prep and a lot of kitchen time, but it was worth it. These lettuce wraps so delicious - I mean really. Make sure you make the honey-peanut drizzle because it makes these awesome!!

Chicken Lettuce Wrap Filling: 
olive oil spray
½ c onion, diced 
4 green onions, sliced, divided 
⅓ c matchstick carrots
2 cloves garlic, minced 
½ tsp salt
2 c cooked chicken, cubed 
1 can (5 oz) sliced water chestnuts 
½ c peanuts, crushed, divided 
¼ c cilantro, chopped, divided 
½ tsp pepper 
1 tsp Sriracha
1 tsp lite soy sauce 
½ c cabbage, Shredded
lettuce cups, to serve  

Honey-Peanut Drizzle: 
1 tbsp creamy peanut butter 
1 tbsp honey 
1-½ tsp lite soy sauce 
½ tsp sesame oil 
½ tsp ginger, freshly grated 
½ tsp Sriracha
¼ tsp sesame seeds


Spray a large non-stick skillet and heat over medium heat. Saute the onion, half the green onions, carrots, and garlic. Add 1/4 tsp salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more. Stir in cabbage.

Serve the mixture in lettuce cups and garnish with remaining peanuts and cilantro, and honey-peanut drizzle.

Original recipe found here.