Ingredients
½cupreduced sodium chicken broth,reduced-sodium
3tbsppeanut butter
½tbspSriracha chili sauce
1tbsphoney
1tbspsoy sauce,use tamari for gluten free
½tbspginger,freshly grated
1clovegarlic,crushed
Cooking spray
16ozground chicken
1tbspSriracha chili sauce,more or less to taste
4clovesgarlic,crushed
1tbspfresh ginger,grated
1tbspsoy sauce,use tamari for gluten free
¾cupscarrots,shredded
⅔cupscallions,chopped
¾cupred cabbage,shredded
2tbsppeanuts,chopped
cilantro leaves,for garnish
4lime wedges
8iceberg lettuces,(outer leaves)
Preparation
In a small saucepan combine chicken broth, peanut butter, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, ½ tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat for about 6 to 8 minutes, stirring occasionally until sauce becomes smooth and thick.
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 for 1 minute. Add the tablespoon of soy sauce and cook for 1 minute.
Add the shredded carrots, and ½ cup of the scallions and sauté for 1 to 2 minutes until tender-crisp. 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.
