These easy chicken lettuce wraps are packed full of flavor and are ready to serve in less than 30 minutes. They're great to serve as an appetizer, lunch, or main course, and they are packed full of Asian-inspired flavors.
In a bowl, whisk together the sesame oil, brown sugar, soy sauce, and chili garlic sauce. Set aside.
1 teaspoon sesame oil, 2 tablespoons brown sugar, 3 tablespoons soy sauce, 1½ tablespoons chili garlic sauce
Heat the olive oil in a skillet over medium heat. Once heated, add in the onion and bell pepper, cooking for a few minutes until softened. Add in the garlic, ginger and water chestnuts and cook for another 2-3 minutes.
1 tablespoon olive oil, ½ medium onion, ½ red bell pepper, 2 cloves garlic, 1 tablespoon minced ginger, 8 ounces water chestnuts
Add in the ground chicken, breaking it up as it cooks. Once cooked through, add in the sauce and stir to combine. Simmer the mixture on low for a few minutes, letting the excess liquid reduce.
1 pound ground chicken
Spoon equal amounts of the chicken mixture and rice into the lettuce leaves. Top each lettuce wrap with cashews, sriracha, and chopped green onion.
Storage: Store ground chicken mixture in an airtight container in the refrigerator for 3 days, or freeze for 3 months. Store lettuce leaves and other components separately.