Chicken Lettuce Wraps with Spicy Peanut Sauce

I made a menu for this week, which included lettuce wraps. I was a little tired of using my romaine for salads only. And it's hot hot. So lettuce wraps sounded great. I was going to use ground meat of some sort. But, I went to the store and forgot all about the meat until I was at the car. How I forgot meat, is beyond me, because I even brought a list. In any case, I wasn't about to leave my food in the car and go back for meat, because, as mentioned in a previous post, it's roughly 137,000 degrees in the great state of Texas these days. So, I decided to use chicken instead. I simply used one zuchinni, diced. Plus one package of chicken breast tenders, also diced. For the sauce, I used:

2 tablespoons spicy peanut butter

if you don't have spicy peanut butter (you really should) you could use regular peanut butter and add some ceyenne or hot sauce. Or if you don't like spicy, just use regular peanut butter.

about 2 tablespoons soy sauce
2 teaspoons sugar
ginger, grated, till I got bored (2 teaspoons)
1 clove garlic
rice wine vinegar
a bit of water if it's too thick.

I added some corn starch and I don't think it's needed, because the peanut butter seems to thicken it. Also, it wasn't very salty, so if you like salt, add more soy sauce and less water.

After the chicken was cooked, with the zuchinni, I tossed it together with the sauce and let it cook for a moment.

I also used some basmati rice in them, but for a low glycemic meal, leave the rice and sugar out. And if you really like peanuts, throw some in there for crunch.

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