Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

• 1 Tablespoon Olive Oil
• 1/2 cups Yellow Onion, Diced
• 4 whole Green Onions, Sliced, Divided
• 13 cups Carrots, Cut Into Matchsticks
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt, Divided
• 2 cups Cooked Chicken, Cubed
• 1 can (5 Oz. Size) Sliced Water Chestnuts
• 1/2 cups Peanuts, Crushed, Divided
• 1/4 cups Cilantro, Chopped, Divided
• 1/2 teaspoons Pepper
• 1 teaspoon Sriracha Chili Sauce
• 1 teaspoon Soy Sauce
• Lettuce Cups, To Serve
• 1/2 cups Cabbage, Shredded
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Honey
• 1- 1/2 teaspoon Soy Sauce
• 1/2 teaspoons Sesame Oil
• 1/2 teaspoons Fresh Ginger, Freshly Grated
• 1/2 teaspoons Sriracha Chili Sauce
• 1/4 teaspoons Sesame Seeds

1. Heat the olive oil over medium heat in a large non-stick skillet.
2. Saute the yellow onion, half the green onions, carrots, and garlic.
3. Add 1/4 teaspoon salt and stir.
4. Cook the vegetables until they are fragrant and soft, 7-8 minutes.
5. While the vegetables are cooking, mix the ingredients for the sauce together.
6. Cover and refrigerate until serving.
7. To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well.
8. Allow the mixture to cook for 1-2 minutes more.
9. Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.
10. Note: To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc.
11. in place of the protein.

olive oil, yellow onion, green onions, carrots, garlic, salt, chicken, water, peanuts, cilantro, pepper, sriracha chili sauce, soy sauce, cabbage, peanut butter, honey, soy sauce, sesame oil, fresh ginger, sriracha chili sauce, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-lettuce-wraps-with-honey-peanut-drizzle/ (may not work)