1-First Step: Prep your ingredients (10 minutes) Start by gathering everything on your counter so you move quickly at the stove. Finely dice 1/2 onion and 1/2 cup red or green bell pepper. Drain and finely dice 8 ounces of water chestnuts. Thinly slice 1/4 cup scallions and crush 1/4 cup peanuts for garnish. If your peanut butter is stiff, warm it for a few seconds in the microwave so it mixes smoothly into the sauce.

2-Second Step: Make the sauce In a medium bowl, whisk together the sauce ingredients until smooth: 3 tablespoons hoisin sauce, 3 tablespoons soy sauce, 1 tablespoon peanut butter, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 2 teaspoons sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon garlic powder. Taste and adjust balance: more brown sugar for sweetness, more rice vinegar for brightness, or extra soy for salt. Set the sauce aside.

3-Third Step: Brown the chicken (5-10 minutes) Heat 1 tablespoon peanut oil in a large skillet over medium heat. Add 1 pound ground chicken and 1/2 onion. If you prefer fresh garlic, add 1-2 minced garlic cloves here instead of garlic powder and sauté until fragrant. Cook, breaking the chicken into small pieces with a spatula, until the meat is evenly browned and the onions are translucent, about 5 to 10 minutes. Use medium heat so the chicken cooks through without burning.

4-Fourth Step: Add vegetables and soften (about 5 minutes) Stir in the diced bell pepper and the diced water chestnuts. Cook for another 4 to 5 minutes, stirring occasionally, until the vegetables soften slightly but still keep some crunch. The water chestnuts should remain crisp to provide a satisfying contrast to the tender chicken.

5-Fifth Step: Combine with sauce and simmer (2-4 minutes) Pour the prepared sauce over the chicken and vegetable mixture. Reduce heat to low and simmer gently, stirring to coat everything evenly. Allow the sauce to reduce just enough so it clings to the filling, usually 2 to 4 minutes. If the sauce seems too thick, splash in a tablespoon of water at a time until you reach the desired texture. If you need a gluten-free version, this step is the same when using gluten-free hoisin or coconut aminos.

6-Final Step: Assemble and serve Choose large, flexible lettuce leaves such as butterhead, green leaf, or romaine. Spoon about 2 to 3 tablespoons of the hot filling into the center third of each leaf, then fold in the sides and roll from the bottom up, or serve open-faced for easier eating. Sprinkle each wrap with crushed peanuts and sliced scallions. If you would rather eat with forks, serve the filling over steamed rice or cooked noodles.