Thai Peanut Chicken Iceberg Lettuce Wraps

It isn't any tastier, easier or faster than a stir fry of Thai peanut sauced chicken, carrot and scallion stuffed in big crisp leaves of iceberg lettuce. Boom.

I use House of Tsang bottled sauces as they are excellent.

Ingredients

• 2 tablespoons peanut oil
• 1 large carrot, cut into fine julienne strips
• 3 garlic cloves, minced
• 4 green onions, sliced
• 1 pound boneless skinless chicken thighs, thinly sliced - TIP: freeze them for about an hour and they will be easier to slice
• 1/4 cup bottled peanut sauce
• 2 tablespoons dry roasted peanuts, chopped
• 1 large head of iceberg lettuce, leaves separated

Instructions

• Heat 1 tablespoon oil in a large skillet over medium-high heat and stir fry the carrot, garlic and green onion until softened, 2 to 3 minutes.
• Remove to small bowl and set aside.
• Heat remaining oil over high, stir fry the chicken until browned and just cooked through.
• Add the sauteed carrot mixture and peanut sauce to the pan - cook until the sauce thickens, 1 to 2 minutes and fold in the peanuts.
• To eat, place some of the sauced chicken in a lettuce leaf.