Copycat P. F. Changs Lettuce Wraps

One of my favorite things at P. F. Changs is their lettuce wraps!  This recipe is quick and easy to make and it tastes just like it!  To save time you can use prepared fresh garlic and ginger.  The brand of Chili Garlic Sauce I use is Lee Kum Kee.  The original recipe calls for 1/2 can of water chestnuts, but if you like a little more crunch you can add the whole can.  Also, if you like it hotter, add more chili garlic sauce.  I've doubled this recipe and it works great!     

1 tablespoon olive oil

1 lb ground chicken breast
1/2 medium onion, minced
salt & pepper
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled and minced
1 tablespoon sesame oil
2 1/2 tablespoons GF soy sauce
1/2 tablespoon water
1 tablespoon peanut butter
1/2 tablespoon honey
1 tablespoon + 1 teaspoon rice vinegar
1/2 - 2 teaspoons chili garlic sauce
dash of fresh pepper
3 green onions, chopped
1/2 - 1, 8-ounce can water chestnuts
1/4 cup peanuts, chopped
iceberg lettuce

Heat olive oil in a large skillet.  Add ground chicken and onion.  Season with salt and pepper.  Cook, stirring often to break up the meat.  When chicken is nearly done, add the minced garlic and the ginger.  Cook until chicken is no longer pink.

While chicken is cooking, combine sesame oil, soy sauce, water, peanut butter, honey, and rice vinegar in a microwave safe bowl.  Microwave for 20 seconds and stir until smooth. When the chicken is cooked, pour the sauce into the skillet and stir to combine.

Add chili garlic sauce according to the level of heat you like.  (I like about 1 teaspoon.). Add green onion, water chestnuts, and peanuts into the skillet.  Cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.  Serve with iceberg lettuce and rice.