Satay lettuce wraps
400-500 g chicken mince
1 tsp peanut oil
1 small onion (sliced)
1 small pepper (diced)
1 small tin water chestnuts (sliced)
Sauce:
3 tbsp hoisin sauce
3 tbsp low-sodium soy sauce
1 tbsp sesame oil
1 tbsp peanut butter
1 tbsp rice vinegar
1 tbsp honey
1 tsp powdered sugar
1/2 tsp garlic powder
1/4 tsp black pepper
For Serving:
Lettuce leaves (for wrapping)
Toasted peanuts (for garnish)
Sliced green onions (for garnish)
In a small bowl, mix all sauce ingredients and set aside.
Dice the pepper and slice the water chestnuts into matchstick sizes.
Heat 1 tsp of oil in a pan and stir-fry the chicken until browned. Add the onion and cook until translucent.
Stir in the water chestnuts and pepper, cooking for a few more minutes.
Pour the sauce over the chicken and vegetables. Heat for 3-4 minutes until the sauce thickens.
Spoon the mixture onto lettuce leaves, and garnish with sliced green onions and crushed peanuts.