Ingredients:
- 1 pound ground Chicken, Turkey or Pork
- 1 red pepper, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Thai Sweet Chili Sauce
- 1 tablespoon Asian Fish Sauce
- 2 teaspoon Asian sesame oil
- 1-2 teaspoons of St. Lucifer Habanero Table Spice
- 8 ounce can sliced water chestnuts, drained and diced
- 2 scallions, sliced
- 2 tablespoon Oyster Sauce
- 2 tablespoon cilantro, chopped
- 3 tablespoon chopped peanuts
- 2 ounce of Thai Peanut Sauce
- 12 Boston lettuce leaves
Directions:
- In a medium bowl, combine the ground chicken with the red pepper, onion, garlic, ginger, chili sauce, fish sauce and 1 tsp sesame oil.
- In a large skillet or wok, heat the remaining 1 tsp of sesame oil until hot. Add the chicken mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes.
- Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
- Spoon the chicken mixture into lettuce heads, and enjoy.
- Garnish with cilantro and chopped peanuts, serve with Thai Peanut Sauce
- For added spice, sprinkle on some St. Lucifer Habanero Table Spice to the cooked shrimp.