Thai Chicken Lettuce Wraps with Honey-Peanut Drizzle

Heat the olive oil over medium heat in a large non-stick skillet. Saute the yellow onion, half the green onions, carrots, and garlic. Add 1/4 teaspoon salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more.

Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.

Note: To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc. in place of the protein.