Written by Sandy Vanna Punia
Don't miss out on the flavour! Try this quick, easy, and healthy dinner that tastes delicious. You won't believe the mouth watering sauce. Even better> It's gluten and dairy free!
INGREDIENTS:
1 lb ground chicken, turkey or beef
1 tbsp peanut oil or coconut oil
½ white onion minced
1 cup red or green pepper diced
8 oz water chestnuts, drained and minced
Sauce
3 tbsp low sodium soy sauce (gluten-free)
3 tbsp hoisin sauce (gluten-free)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp peanut butter
1 tbsp honey
2 tsp sweet chili sauce
½ tsp garlic powder
¼ tsp powdered ginger
Instructions:
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 tbsp peanut oil in a frying pan. Once hot, add ground chicken.
- Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
- Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Notes:
- Ground chicken: Finely diced chicken breasts are a great substitute for ground chicken!
- Peanut Oil: Any oil can be used here if you don’t keep peanut on hand or if you have a peanut allergy. I also recommend olive oil, coconut oil or avocado oil!
- Soy Sauce: If you have a soy allergy you can substitute coconut aminos for the soy sauce.
- Peanut Butter: If you have a peanut allergy any nut or seed butter could work here.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days. Store lettuce separately to avoid getting soggy.