Thai Chicken Peanut Lettuce Tacos Not your ordinary tacos – these chicken 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! And if youre in the mood for Thai without the guilt, youll love these spicy peanut chicken lettuce tacos! Enjoy and happy Taco Tuesday! Thai Chicken Peanut Lettuce Tacos Skinnytaste Servings: 4 • Size: 2 lettuce tacos • Old Points: 5 pts • Points+: 7 pts Calories: 252 • Fat: 12 g • Carb: 18 g • Fiber: 4 g • Protein: 25 g • Sugar: 9 g Sodium: 567 mg • Cholesterol: 96 mg Ingredients: For the Peanut Sauce: 1/2 cup reduced-sodium chicken broth 3 tbsp PB2 (or 2 tbsp peanut butter) 1/2 tablespoon Sriracha chili sauce 1 tbsp honey 1 tbsp soy sauce (use Tamari for gluten free) 1/2 tbsp freshly grated ginger 1 clove garlic, crushed For the Chicken and Noodles: 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 cups shredded carrots 2/3 cup scallions, chopped 3/4 cup shredded red cabbage 2 tbsp chopped peanuts cilantro leaves, for garnish 4 lime wedges 8 iceberg lettuces outer leaves Directions: 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.
Posted on: Tue, 18 Nov 2014 19:04:02 +0000
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