1poundground chickenyou can use a combination of breast and thigh meat
¾cupchopped yellow onion
¼cupplus 1 tablespoon Tamari
2tablespoonsrice wine vinegar
2tablespoonssmooth peanut butter
1 ½teaspoonswhite miso paste
¾teaspoondark brown sugar
⅛teaspoonground black pepper
2tablespoonsminced green onion
8butter lettuce leaves
⅓cupshredded napa cabbage
chopped cilantro for garnish
Heat 1 teaspoon of sesame oil in a medium sauté pan over medium-high heat. Add chicken and cook until browned and crumbly, about 5 minutes. Add onion and garlic; sauteé for an additional minute or two.
Add tamari, ginger, vinegar, sambal, peanut butter, miso, sugar and ground pepper. Stir until well mixed. Cook for 10 minutes until sauce thickens and is mostly absorbed. Add water chestnuts and green onions to the mixture and stir to incorporate. Turn heat to low to keep chicken warm while finishing the prep.
To serve the lettuce wraps, place a leaf of lettuce on a plate or serving tray. Add chicken mixture. Top with carrots, cabbage and peanuts. Garnish with cilantro if desired. Repeat with remaining lettuce leaves. Serve immediately.