Thai Asian Lettuce Wraps

Prepare Peanut sauce and set aside (see instructions below)
Dice raw chicken into small cubes. Set aside
Dice Mushrooms, shallots, garlic, bell pepper. Set aside in separate bowl. Dice water chestnuts and set aside in separate bowl. Slice red cabbage and green onions and set aside in separate bowl.
In a wok or sauté pan. Over medium high heat add 3 tbsp olive oil and add chicken. Cook for about 3-5 minutes. Add shallots, garlic, mushroom and red bell pepper. Allow to cook for an additional 3-5 minutes. Reduce heat to medium low.
Add half the Asian sauce (This will be the sauce without the peanut butter. See below for sauce recipe). Allow to simmer in meat mixture for about 5 minutes. The sauce will reduce by about half. Turn heat off, and add water chestnuts. Set meat filling mixture aside.
Using a sauce pan. Add the other half of the sauce with the peanut butter. Allow to simmer and cook for 1-2 minutes until slightly thickened. Set aside. (Use this sauce to drizzle over lettuce wraps).
To assemble Lettuce wraps. Use 1-2 butter lettuce leaves and place you chicken filling into the lettuce cup. Sprinkle red cabbage and scallions over top . Drizzle the Thai peanut sauce over the top or use as a dipping sauce. enjoy!

This sauce will be divided into two portions. Half for the chicken filling and half for the Dipping/drizzle sauce.
In a measuring cup or bowl combine all your "sauce ingredients" (except for the peanut butter) and stir. Divide the sauce equally into two portions. One half will be used to cook the meat filling, the other half will have peanut butter added and sauce reduced on stove top for your dipping/drizzling sauce.
In one of the divided sauces add your 1 tbsp peanut butter. This will be your dipping sauce. Add sauce to pan Allow to simmer and cook for 1-2 minutes until slightly thickened. Set aside. Use this sauce to drizzle over lettuce wraps. Note: These instructions are listed at the end of the filling recipe.