I had a couple of chicken breasts that I needed to use up and this is always my go to recipe when I’m craving something sweet and healthy! I normally use ground chicken, turkey or beef but felt like this would be a nice change. It’s great to mix things up from time to time! The peanut butter adds a creaminess that really accents the sweetness and is definitely worth a try!
6-8 lettuce leaves of your choice; Bib lettuce works best
2 large Chicken Breasts; diced
2 Tablespoons Sesame Oil
½ cup Carrots; chopped
1 small White Onion; chopped
2 cloves Garlic; minced
1 medium Zucchini; chopped
1 small can Water Chestnuts; diced
1 Tablespoon Cashews, peanuts or walnuts; chopped
2 Tablespoons Green Onion; diced
1 teaspoon Sesame Seeds
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Sauce:
1 Tablespoon chunky Peanut Butter
2 Tablespoons Hoisin Sauce
1 Tablespoon Fish Sauce
1 cup Soy Sauce
1 cup Brown Sugar
1 teaspoon Chili Paste
¼ teaspoon Black Pepper
1 clove Garlic; minced
½ teaspoon Ginger; grated
½ cup Chicken Broth
2 Tablespoons Cornstarch
- In dutch oven or large skillet add sesame oil over medium-high heat; cook chicken until no longer pink in the center, then use a slotted spoon to set it aside. Reduce the heat to medium-low. Add the onion, carrots, ginger, garlic and water chestnuts, cooking until tender. Add chicken back in and cover.
- In sauce pan over medium-high heat, add the sauce ingredients, minus the cornstarch, and bring to a boil then reduce to simmer for 10 minutes. Then, in a small bowl, combine the cornstarch and 2 Tablespoons cold water. Pour the slurry into the sauce and whisk frequently until thickened.
- Pour the sauce over the chicken and vegetables and toss to coat.
- Serve with lettuce leaves, topped with sticky rice if desired, and garnish with Sesame seeds and green onion.
- Enjoy!
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Ash's In The Kitchen 
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