Not your ordinary tacos – these Thai chicken lettuce tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!
Ingredients
- 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
- 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
Directions
- 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.
