Peanut Chicken Lettuce Wraps

For Peanut Sauce: Stir all ingredients together. Use immediately or store in an airtight container in the refrigerator for up to two weeks.

For Chicken Lettuce Wraps: Preheat the broiler.

Cut deep diagonal slits into the chicken drumsticks. Squeeze the lemon juice over the chicken and sprinkle generously with salt and pepper. Rub the lemon juice over the chicken down into the slits. Let marinate 10 minutes.

Place chicken on a foil lined baking sheet. Broil chicken for 8 minutes. Remove from oven and brush with a couple of tablespoons of the peanut sauce. Return to oven for another two minutes but not longer or else the peanut sauce may burn.

Let the chicken cool until it is safe to handle. Cut the chicken off the bone and chip into a small dice. Set aside.

Heat oil in a saute pan over medium heat. Thinly slice the whites of the onion and add the saute pan. Thinly slice the remaining green parts and set aside.

Sweat the onions for 2-3 minutes until soft. Add the reserved chicken along with 1/3 cup of the peanut sauce. Toss the mixture to thoroughly coat chicken.

When chicken is heated through, remove from heat and toss sliced onion greens and sesame seeds. Serve immediately with lettuce leaves.