1-Step 1: Prepare the Sauce Start by whisking all sauce ingredients together in a medium bowl until completely smooth. Combine the peanut butter, soy sauce, hoisin sauce, rice vinegar, brown sugar, grated fresh ginger, garlic powder, and crushed red pepper flakes. If your peanut butter is cold or thick, warm it in the microwave for 15-20 seconds to make mixing easier. The sauce should have a pourable consistency that coats the back of a spoon. Set this aside while you prepare the filling.

2-Step 2: Cook the Protein Base Heat the peanut oil in a large skillet or wok over medium heat. Once the oil shimmers, add the ground chicken, diced onion, and minced garlic. Break up the chicken with a wooden spoon or spatula as it cooks to ensure even browning. Continue cooking for about 5-10 minutes until the chicken is lightly browned and the onions have become translucent. The chicken should be cooked through with no pink remaining. If you’re using a food thermometer, the internal temperature should reach 165°F.

3-Step 3: Add Vegetables Add the diced bell peppers and water chestnuts to the pan. Stir well to combine with the chicken mixture. Cook for approximately 5 minutes until the peppers have softened slightly but still retain some crunch. You want the vegetables to maintain their texture rather than becoming mushy. The water chestnuts add a delightful crunch that contrasts beautifully with the tender chicken and softened peppers.

4-Step 4: Incorporate the Sauce Pour the prepared sauce over the chicken and vegetable mixture. Stir continuously to coat everything evenly. Reduce the heat to medium-low and let the mixture simmer for 2-3 minutes. The sauce will thicken slightly and coat all the ingredients. The filling is ready when everything is heated through and the sauce has a glossy appearance. Remove from heat and let it rest for 1-2 minutes before serving.

5-Step 5: Prepare the Lettuce While the filling cooks, prepare your lettuce leaves. Choose large, flexible leaves from butterhead (Boston or Bibb), green leaf, or romaine lettuce. Carefully separate the leaves from the head, rinse under cool water, and pat dry with paper towels or use a salad spinner. Remove any thick ribs at the base if they make the leaves difficult to fold. For best results, chill the prepared leaves for 10-15 minutes to keep them crisp and refreshing.

6-Step 6: Assemble and Serve To serve, spoon the warm filling into the center of each lettuce leaf. Top with crushed peanuts and chopped green onions. Fold the lettuce around the filling like a taco or roll it like a wrap. These Asian chicken lettuce wraps can also be served over steamed rice, noodles, or as part of an Asian salad for those who prefer not to use lettuce.