Sandra Lee semi-homemade

Ingredients

• 1  tablespoon vegetable oil 

• 11⁄2  pounds uncooked ground chicken

• 1  teaspoon salt

• 1⁄2  teaspoon ground black pepper

• 3⁄4  cup diced onions, finely chopped, Ready Pac®

• 1⁄2  cup peanuts, Planters®

• 1⁄4  cup spicy Thai chile sauce, Thai Kitchen®

• 4  teaspoons lime juice, ReaLime®

• 1⁄4  cup finely chopped fresh cilantro

• 1  head butterhead (Boston or Bibb) lettuce, rinsed and patted dry

Directions

1. In a large skillet, heat vegetable oil over medium-high heat. When oil is shimmering, add ground chicken, salt, and pepper. Cook chicken until cooked through, using a spatula to break into small pieces. Add chopped onions; cook and stir about 2 minutes or until onions are soft. Stir in peanuts, chile sauce, and lime juice. Heat through, stirring occasionally. Remove from heat and stir in cilantro.

2. To serve, form a single lettuce leaf into a cup and spoon 2 tablespoons of the chicken mixture into lettuce cup. Repeat with remaining lettuce leaves and chicken mixture.