Thai Chicken Peanut Lettuce Tacos
User Reviews
5
Thai Chicken Peanut Lettuce Tacos
Description
These Thai Chicken Peanut Lettuce Tacos feature ground chicken quickly cooked with aromatic ginger, garlic, and soy sauce, then combined with a thick peanut sauce made by simmering chicken broth with PB2 powdered peanut butter, sriracha, honey, and seasonings. The addition of shredded carrots and scallions adds crispness and color. The filling is wrapped in crisp iceberg lettuce leaves and garnished with shredded red cabbage, extra scallions, chopped peanuts, and fresh cilantro, offering layers of flavor and texture.
The peanut sauce brings a creamy, nutty base with a mild heat from sriracha, complementing the tender, browned chicken. Serving the filling in lettuce leaves keeps the dish light and makes it easy to eat by hand. Lime wedges add brightness and acidity to balance the richness.
This recipe works well as a casual lunch or light dinner. The combination of fresh vegetables and spiced protein provides a satisfying meal with a blend of textures from tender and soft to crisp and crunchy.
Ingredients
- 1/2 cup chicken broth reduced-sodium
- cooking spray
- 3 tbsp PB2 powdered peanut butter (or 2 tbsp peanut butter)
- 16 oz ground chicken
- 1/2 tablespoon sriracha chili sauce
- 1 tbsp sriracha chili sauce (more or less to taste)
- 1 tbsp honey
- 4 cloves garlic (crushed)
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1 tbsp ginger grated, fresh
- 1/2 tbsp ginger freshly grated
- 1 tbsp soy sauce (use Tamari for gluten free)
- 1 clove garlic (crushed)
- 3/4 cups carrot shredded
- 2/3 cup scallions (chopped)
- 3/4 cup red cabbage shredded
- 2 tbsp peanut chopped
- cilantro for garnish, leaves
- 4 lime wedges
- 8 iceberg lettuce outer leaves
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 2lettuce tacos | |
| Calories | 252kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 96mg | 32% |
| Sodium | 567mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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