{What We're Eating}

PFC's Knock-Off Lettuce Wraps
2 boneless, skinless chicken breasts (boiled and chopped finely)
1/4 cup onion, minced
1 tsp garlic powder
1 inch nob fresh ginger, peeled & minced
3 green onions, chopped
8 oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Sauce:
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon  peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili sauce (I use Siracha which is HOT!!)
dash salt and pepper

In large skillet with 1 tsp sesame or olive oil, warm cooked chicken with minced onion, ginger and garlic powder until onions are transparent. For sauce, blend sesame oil, soy sauce, peanut butter, honey, rice vinegar, salt & pepper and chili sauce (either in the blender or with a hand-held mixer). Add green onions, peanuts and water chestnuts to chicken mixture, then pour sauce over entire mixture and cook for 5-10 minutes on low-medium, until all ingredients are warmed through. Serve in lettuce leaves and enjoy!