Thai Chicken Peanut Lettuce Tacos
Thai Chicken Peanut Lettuce Tacos might be just the Mexican recipe you are searching for. One serving contains 267 calories, 25g of protein, and 13g of fat. For $1.76 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a gluten free and dairy free diet. A mixture of garlic, sriracha chili sauce, low sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Skinny Taste. Plenty of people made this recipe, and 5877 would say it hit the spot. Overall, this recipe earns an awesome spoonacular score of 88%. Similar recipes are Thai Peanut Chicken Lettuce Wraps, Chicken Lettuce Wraps with Thai Peanut Sauce, and Thai Chicken Lettuce Wraps with Spicy Peanut Sauce.
Servings: 4
Ingredients:
3/4 cups shredded carrots
cilantro leaves, for garnish
1 tbsp fresh ginger, grated
1 clove garlic, crushed
4 cloves garlic, crushed
1/2 tbsp freshly grated ginger
16 oz ground chicken
1 tbsp honey
8 iceberg lettuces outer leaves
4 lime wedges
1/2 cup reduced-sodium chicken broth
3 tbsp PB2 (or 2 tbsp peanut butter)
2 tbsp chopped peanuts
3/4 cup shredded red cabbage
2/3 cup scallions, chopped
1 tbsp soy sauce (use Tamari for gluten free)
1/2 tablespoon Sriracha chili sauce
1 tbsp Sriracha chili sauce (more or less to taste)
Equipment:
sauce pan
frying pan
wok
Cooking instruction summary:
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 saut 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 saut 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.
Step by step:
1. 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 saut the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute.
2. Add the tablespoon of soy sauce, cook 1 minute.
3. Add the shredded carrots, and 1/2 cup of the scallions and saut 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.
Nutrition Information:
covered percent of daily need
