Ultimate Beef Stroganoff (Slow Cooker)

Sunday dinner yesterday was quick, easy and delicious thanks to this recipe from Mel's Kitchen Cafe.  It was a hit with everybody!

Chicken Lettuce Wraps

These were fantastic!  I love it when a recipe is everything it states to be.  No disappointment with the finished product here.  These are a little lighter and healthier than the famous PF Changs lettuce wraps but have just as much fantastic flavor.  My kids even gobbled them up.  Yay!

Chicken Lettuce Wraps  Serves 8-10
adapted slightly from Pip & Ebby

2 lbs. lean ground chicken
1 small onion, chopped
salt and pepper, to taste
6 cloves garlic (or 1 T. garlic in a jar)
1/4 c. soy sauce
2 T. rice vinegar
2 T. sesame oil
2 T. creamy peanut butter
2 T. water
2 T. honey
2-3 T. chili garlic sauce (found in the Asian aisle)
6-8 green onion, sliced
1-2 8 oz. can water chestnuts, chopped (according to taste)
1/2 c. salted peanuts, chopped
Butter/Iceberg/Romaine lettuce leaves

Directions:

Heat a large skiller over medium heat.  Add chicken, onion, salt and pepper.  Cook, breaking apart chicken with a spatula, until the meat is almost cooked through.  Add the garlic and cook, stirring, for an additional 3 minutes.

Meanwhile, in a microwaveable bowl, combine the soy sauce, rice vinegar, sesame oil, peanut butter, water, honey and chili garlic sauce.  Microwave on high in 30 second intervals until melted, stirring after each one.  Add the liquid mixture to the chicken and stir until combined.

Add green onions and water chestnuts.  Stir until combined and cook over medium heat for 3 minutes, or until heated through.  Remove and divide the chicken mixture between lettuce leaves.  Top with chopped peanuts and serve.