Thai Peanut Chicken Lettuce Wraps

Ingredients:

1 lb Ground Chicken Breast or Turkey (Look for Extra Lean Meat)
1/2 Medium Onion, Minced
Dash Salt & Pepper
1 Large Clove Garlic, Minced
1 Inch Knob Fresh Ginger, Peeled and Minced
1 Tbsp Sesame Oil
2 ½Tbsp Soy Sauce
1/2 Tbsp Water
1 Tbsp Natural Peanut Butter (May Substitute Sunbutter or Almond Butter for Food Allergies)
1/2 Tbsp Honey
1 Tbsp & 1 tsp Rice Vinegar
3 Medium Green Onions, Chopped
1/2 8 oz. can Sliced Water Chestnuts, Drained and Chopped
10-12 large Outer Lettuce Leaves, Rinsed and Patted Dry

Directions:

1. Heat a large, non-stick skillet on high. Add meat, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
2. Meanwhile combine sesame oil, soy sauce, water, nut butter, honey, and rice vinegar in a bowl. Microwave for 20 seconds, then stir until smooth. Add to skillet and stir to combine. Add green onion and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Serve with cold lettuce leaves.