Peanut Chicken Lettuce Wraps

Begin by making the rice. Rinse the rice well and place it in a saucepan with the water. Cook on high until it begins to boil and then reduce to a low simmer. Simmer until all the liquid is absorbed.

While the rice is cooking, chop all of the vegetables and set them aside. Meanwhile, rinse and separate each leaf from the head of bib lettuce and lay them on a dish towel to dry.

For the chicken and vegetables, heat vegetable oil in a skillet over medium-high heat. Add chicken tenderloins to the skillet. Cook for about 4 minutes on each side, or until chicken is lightly browned. Transfer to a cutting board to cool for 5 minutes. Once cooled, chop the chicken.

While chicken is cooking, prepare the sauce by combining all of the sauce ingredients in a small mixing bowl. Whisk together until smooth. Set aside.

Add the vegetables to the skillet. Cook on medium-low heat for 10 minutes, stirring frequently.

Add the chopped chicken and sauce to the skillet. Stir to combine and simmer covered for 10 minutes.

Serve by layering lettuce, rice, then chicken. Garnish with fresh cilantro and Sriracha. Serve immediately.