Ingredients: |
Ingredients: For the peanut sauce:
-1/2 cup reduced sodium chicken broth
-3 tbsp PB2 (or 2 tbsp peanut butter)
-1/2 tbsp 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:
-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 lettuce outer leaves
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Directions: |
Directions:-Make the peanut sauce; in a small saucepan combine chicken broth, PB2, 1/2 tbsp sriracha, honey, 1 tbsp soy sauce, 1/2 tbsp 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 saute 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 tbsp of soy sauce, cook 1 minute.
-Add the shredded carrots, and 1/2 cup of the scallions and saute 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. |
This recipe for Thai Chicken with Peanut Sauce is from