Chicken Lettuce Wraps

Ingredients

• 1.5 pounds ground chicken
• 1 red bell pepper , cut into large dice
• 0.5 cups soy sauce
• 2 tablespoons rice wine vinegar , or more to taste
• 1 tablespoon grated fresh ginger
• 5 dashes hot pepper sauce , such as Tabasco®
• 1 teaspoon Asian , toasted
• 0.5 cups chunky peanut butter
• 3 tablespoons hot water
• 3 tablespoons soy sauce
• 5 dashes hot pepper sauce , such as Tabasco®
• 6 large leaves of iceberg lettuce
• 2 carrots , shredded
• 1 tablespoon chopped green onion , or to taste
• 1 tablespoon chopped fresh cilantro

Instructions

1. 1

   Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.

2. 2

   Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.

3. 3

   Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.

4. 4

   Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.