I made this recipe as an app for the New Years Party we went to and it was a big hit! So tonight I made it for dinner. Yum! This is one of my favourite recipes - that's all I can really say!
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Sauce
- 1/2 cup lower sodium chicken broth
- 3 tbsp peanut butter
- 2 tsp Sriracha chili sauce
- 1 tbsp honey
- 1 tbsp reduced sodium soy sauce
- 2 tsp grated fresh ginger
- 1/2 tsp minced garlic
- 450 g (1 lb) ground chicken (you could also use turkey)
- 1 tbsp Sriracha chili sauce
- 1 small onion chopped
- 1/2 tsp minced garlic
- 2 tsp grated fresh ginger
- 1 tbsp reduced sodium soy sauce
- 1 cup shredded carrots
- 2 cups shredded cabbage
- 2 tbsp chopped peanuts (optional)
- 1/4 cup chopped fresh cilantro (optional)
- 1 lime cut into wedges (optional)
- 8 iceberg lettuce outer leaves
- Make the peanut sauce - in a small sauce pan combine all peanut sauce ingredients and simmer over medium-low heat stiring occasionally until sauce becomes smooth and thickens, about 6-8 minutes.
- Meanwhile, heat a large non-stick skillet over medium-high heat until hot. Add 2 tsp vegetable oil and saute onion for about 5 minutes.
- Then add chicken and saute until cooked through and browned, breaking it up as it cooks.
- Add Sriracha, garlic, ginger and soy sauce and saute for 1 minute.
- Add the shredded carrots and saute until tender crisp, about 1-2 minutes.
- Divide the chicken equally between the 8 lettuce leaves, top with shredded cabbage, drizzle with peanut sauce, chopped peanuts and cilantro.
- For a garnish serve with a lime wedge.
Shannon RD
Registered Dietitian
Recipe adapted from http://www.skinnytaste.com/2014/11/thai-chicken-peanut-lettuce-tacos.html#more
So glad I was at the New Year's party where this dish was served...it is delicious and a must try!
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