8 oz can sliced water chestnuts, drained and diced
2 scallions, sliced
2 Tbsp Oyster Sauce
2 Tbsp Cilantro, chopped
3 Tbsp chopped peanuts
2oz of Thai Peanut Sauce
12 Boston lettuce leaves
In a medium bowl, combine the ground chicken with the red pepper, onion, garlic, ginger, chili sauce, fish sauce and 1 tsp sesame oil.
In a large skillet or wok, heat the remaining 1 tsp of sesame oil until hot. Add the chicken mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes.
Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
Spoon the chicken mixture into lettuce leads, and enjoy.
Garnish with Cilantro and chopped peanuts, serve with Thai Peanut Sauce