Thai Chicken Peanut Lettuce Tacos

A quick, fresh blend of savory chicken and Thai-style peanut sauce served in crisp lettuce leaves.

Prep Time15

Cook Time25

Total Time40

Servings: 4 servings

1/2 cup reduced-sodium chicken broth
3 tbsp PB2 (powdered peanut butter) 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 fresh ginger grated
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 cup shredded carrots
2/3 cup scallions chopped (divided; use 1/2 cup with chicken and reserve remaining)
3/4 cup shredded red cabbage
2 tbsp chopped peanuts
cilantro leaves for garnish
4 wedges lime
8 iceberg lettuce outer leaves

Make the peanut sauce: in a small saucepan combine 1/2 cup chicken broth, 3 tbsp PB2 (or 2 tbsp peanut butter), 1/2 tbsp Sriracha, 1 tbsp honey, 1 tbsp soy sauce, 1/2 tbsp grated fresh ginger, and 1 crushed garlic clove.
Simmer the sauce over medium-low heat, stirring occasionally, until smooth and slightly thickened, about 6 to 8 minutes; remove from heat and set aside.
Heat a large non-stick skillet or wok over medium-high heat and spray lightly with cooking spray.
Add 16 oz ground chicken and sauté, breaking it up with a spatula, until cooked through and lightly browned.
Stir in 1 tbsp Sriracha (or to taste), the remaining 4 crushed garlic cloves, and 1 tbsp grated fresh ginger and cook for 1 minute.
Add 1 tbsp soy sauce and cook 1 more minute to combine flavors.
Stir in 3/4 cup shredded carrots and 1/2 cup of the chopped scallions; sauté until tender-crisp, about 1–2 minutes, then remove from heat.
To assemble, divide the chicken mixture evenly among 8 lettuce leaves. Top each with shredded red cabbage, remaining scallions, a drizzle of peanut sauce, chopped peanuts, and cilantro leaves.
Serve with lime wedges alongside for squeezing over the tacos.