Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into ½-inch pieces
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) cornstarch
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) ground ginger
  • 1/4 tsp (1.25ml) white pepper (optional)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) hoisin sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tbsp (15ml) sriracha
  • 1 tsp (5ml) sesame oil
  • 1/2 tsp (2.5ml) cornstarch
  • 1 tbsp (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup (75g) water chestnuts, sliced
  • 1/4 cup (35g) roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • 1 head of butter lettuce or romaine lettuce, leaves separated

Instructions:

  1. Combine chicken and marinade ingredients in a bowl; let sit for at least 15 minutes (longer is better!).
  2. Whisk together all sauce ingredients in a small bowl; set aside.
  3. Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; sauté until fragrant.
  4. Add marinated chicken to the skillet and cook until browned and cooked through.
  5. Add bell peppers and water chestnuts to the skillet; cook until slightly softened.
  6. Pour the prepared sauce over the chicken and vegetables; bring to a simmer and cook until the sauce has thickened.
  7. Stir in the chopped peanuts.
  8. Spoon the chicken mixture into lettuce cups.
  9. Garnish with green onions and serve immediately.