Lean ground chicken and fresh veggies are cooked in a skillet and tossed with a deliciously flavorful Thai style sauce. Then peanuts are tossed in for a nice crunch, and the filling is layered in lettuce leaves and topped with asian hot sauce. So tasty!
In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.
Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).
Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots and darker portions of green onions, then whisk sauce mixture once more and pour into skillet.
Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.
Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with Sambal Oelek if desired.
Notes
*I love the crunch and flavor of the peanuts in these lettuce wraps, but if you have a peanut allergy you can omit them.