This is easily one of my most requested recipes. It is a very popular staff lunch choice, and I always look forward to eating it as well as making it. Colorful, flavorful, unusual, fun to eat, good leftovers, easy to freeze and reheat--what's not to love?!!
In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)