Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (GF)

1 tablespoon oil (I use avocado or extra virgin olive)
1 medium onion, diced
1 bell pepper, diced
1 pound lean ground chicken
2 tablespoons Tamari or GF soy sauce
3 tablespoons GF hoisin sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon sriracha
3 cloves garlic, minced (or ½ teaspoon garlic powder)
1 teaspoon grated fresh ginger (or ½ teaspoon ginger powder)
Fresh lettuce leaves
Optional toppings: fresh cilantro, sliced green onion, sesame seeds

In a large skillet over medium heat, add the oil and then the onion and bell pepper. Saute for 3-4 minutes, or until they soften a bit. 

Add the ground chicken and continue to cook until the chicken is no longer pink. 

While the chicken is cooking (should take about 5 minutes or so), combine the tamari/soy sauce, hoisin sauce, sesame oil, vinegar, honey, sriracha, garlic, and ginger in a bowl, stirring well to combine.

Pour the sauce over the chicken mixture and cook for 1-2 minutes.

Serve in lettuce leaves, with desired toppings.

Serves 4.