THAI-CHICKEN-PEANUT-LETTUCE-TACO

THAI-CHICKEN-PEANUT-LETTUCE-TACO image

Categories Chicken

Number Of Ingredients 22

For the Peanut Sauce:
1/2 cup reduced-sodium chicken broth
3 tbsp PB2 (or 2 tbsp peanut butter)
1/2 tablespoon Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tbsp freshly grated ginger
1 clove garlic, crushed
For the Chicken and Noodles:
cooking spray
16 oz ground chicken
1 tbsp Sriracha chili sauce (more or less to taste)
4 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
3/4 cups shredded carrots
2/3 cup scallions, chopped
3/4 cup shredded red cabbage
2 tbsp chopped peanuts
cilantro leaves, for garnish
4 lime wedges
8 iceberg lettuces outer leaves

Steps:

Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.Meanwhile, heat a large non-stick skillet or wok over high medium until hot. When hot, spray with oil and sauté the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute. Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside. Divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.