Asian chicken lettuce wraps

Ingredients

• A head of Iceberg Lettuce
• 1 Tablespoon vegetable oil
• 1-2 chicken breasts (depending on your preference of meat to veggie ratio) chopped up in small bite sized pieces
• 1 clove of garlic, minced
• 1 small white onion, diced
• 1/4 yellow pepper , julienne
• 1/4 red pepper , julienne
• 2 carrots, julienne
• 2 portabella mushrooms, chopped matchstick
• 2 tablespoons soya sauce
• 1/2 teaspoon brown sugar
• 5 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce
• 2 scallions sliced
• 1/4 cup fresh cilantro chopped
• 1/8-1/4 C (depending on preference) peanuts

Directions

Peel the iceberg leaves apart and set the "wraps" aside.

Heat vegetable oil in a large skillet on medium/high heat.  Add garlic and let cook for 30 seconds.  Add chicken and cook until you can no longer see pink, about 2 minutes.

Add in onion, peppers, carrots, and mushrooms, cook for another minute.

While cooking mix together sugar and soya sauce and stir until dissolved.  Add to the chicken and veggie mixture, cover with lid and let cook for 2 minutes.

Mix together hoisin and sriracha sauce and add to pot.  Lastly toss in cilantro and scallions and remove from heat. 

Serve with lettuce leaves.  

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