Asian Chicken Lettuce Wraps with Peanut Sauce

1. Sauté 3 cloves of minced garlic, a whole container of chopped Asian Stir Fry Vegetables (chop half at a time if needed), and 1 cup of cauliflower rice in a drizzle of avocado oil in a large pan or wok over medium heat.
2. Add in 1 lb ground lean chicken and season with a dash of pepper and garlic powder. Cook until chicken is browned and cooked through.
3. While the chicken and vegetables cook, prepare the peanut sauce. In a small saucepan, combine 1 1/2 tbsp peanut butter, 2 minced garlic cloves, 2 tbsp lime juice, a drizzle of honey, 1-2 tsp soy sauce or coconut aminos, and 1/3 cup water. Heat gently, stirring until smooth. You can add more water until you achieve your desired consistency. Add sriracha or sambal if you like spice.
4. Once the chicken is cooked, you may need to drain out any excess water. Add in about 1.5 tbsp of soy sauce or coconut aminos (the creator used half of each).
5. Serve the chicken and vegetable mixture on top of butter lettuce leaves. Top with fresh lime wedges, chopped green onion, and a generous drizzle of the homemade peanut sauce. Enjoy!