Thai Chicken Peanut Lettuce Tacos
These are not your typical tacos – indulge in the bold flavors of Thai chicken lettuce tacos that bring a delightful kick to your meal. Featuring my zesty peanut sauce crafted from PB2 (powdered peanut butter), sriracha, ginger, and an array of spices, these tacos are a true taste adventure. To complement the heat, I opted for refreshing lettuce wraps, but feel free to use tortillas if you prefer a different twist!
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Ingredients
- 1/2 cup reduced-sodium chicken broth
- 1 tbsp soy sauce
- 1 clove garlic
- cooking spray
- 16 oz ground chicken
- 1 tbsp Sriracha chili sauce
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp soy sauce
- 3/4 cups shredded carrots
- 1/2 tbsp freshly grated ginger
- 3/4 cup shredded red cabbage
- 2/3 cup scallions
- 2 tbsp chopped peanuts
- cilantro leaves
- 4 lime wedges
- 8 iceberg lettuces outer leaves
- 1/2 tablespoon Sriracha chili sauce
- 1 tbsp honey
- 3 tbsp PB2
Instructions
- 1
Prepare the peanut sauce by combining chicken broth, PB2, 1/2 tablespoon of sriracha, honey, 1 tablespoon of soy sauce, 1/2 tablespoon of freshly grated ginger, and 1 crushed garlic clove in a small saucepan. Heat this mixture over medium-low heat, stirring occasionally, until the sauce reaches a smooth consistency and begins to thicken, which should take about 6 to 8 minutes.
- 2
In the meantime, place a large non-stick skillet or wok on the stove and heat it over medium-high heat until it is hot.
- 3
Once the skillet is ready, lightly spray it with oil and add the chicken. Cook until the chicken is fully cooked and has a nice browned color, breaking it apart as it cooks. After about 4-5 minutes, add the remaining sriracha, garlic, and ginger, and sauté for an additional minute. Then, pour in the tablespoon of soy sauce and let it cook for another minute.
- 4
Incorporate the shredded carrots and 1/2 cup of the scallions into the skillet, sautéing everything together until the carrots are tender yet still crisp, which should take about 1-2 minutes. Once done, remove the mixture from heat and set aside.
- 5
To assemble, evenly distribute the chicken mixture among 8 lettuce leaves. Top each one with shredded cabbage, the leftover scallions, a drizzle of peanut sauce, and sprinkle with chopped peanuts and cilantro for garnish. Serve alongside lime wedges for an extra burst of flavor.