Lettuce Wrap

For hot sauce, Mix together 2 tbs tomato chilly sauce with 1tbs soya sauce 1tsp vinegar 2 tsp sugar and half cup water. Combine chilli sauce soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken with 1/4 tsp of pepper powder and salt and cook . Break up the chicken into small pieces. Transfer the cooked chicken to a bowl. Heat olive oil in the skillet. Add the mushrooms, along with other vegetables , and cook until tender, 4 to 5 minutes. Stir in the roasted peanut, garlic, and ginger, and cook until aromatic, about 30 seconds.Combine the vegetables and chicken: along with half of the spring onions. Pour the sauce over the top of the chicken mixture and stir to coat. Cook for 30 to 60 seconds.Serve with the lettuce: serve with hot sauce, red pepper flakes, and the remaining sliced green onions.

Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat.

Add the ground chicken with 1/4 tsp of pepper powder and salt and cook .

Break up the chicken into small pieces. Transfer the cooked chicken to a bowl.

Heat olive oil in the skillet. Add the mushrooms, along with other vegetables , and cook until tender, 4 to 5 minutes.

Stir in the roasted peanut, garlic, and ginger, and cook until aromatic, about 30 seconds.Combine the vegetables and chicken: along with half of the spring onions.

Pour the sauce over the top of the chicken mixture and stir to coat. Cook for 30 to 60 seconds.

Serve with the lettuce: serve with hot sauce, red pepper flakes, and the remaining sliced green onions.