THAI CHICKEN PEANUT LETTUCE TACOS - SKINNYTASTE
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!
Provided by Gina
Categories Lunch
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 2 lettuce tacos, Calories 252 kcal, CarbohydrateContent 18 g, ProteinContent 25 g, FatContent 12 g, SaturatedFatContent 0.5 g, CholesterolContent 96 mg, SodiumContent 567 mg, FiberContent 4 g, SugarContent 9 g
THAI CHICKEN PEANUT LETTUCE TACOS - SKINNYTASTE
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!
Provided by Gina
Categories Lunch
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 2 lettuce tacos, Calories 252 kcal, CarbohydrateContent 18 g, ProteinContent 25 g, FatContent 12 g, SaturatedFatContent 0.5 g, CholesterolContent 96 mg, SodiumContent 567 mg, FiberContent 4 g, SugarContent 9 g
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