Ingredients

  • 3/4 cups shredded carrots
  • cilantro leaves, for garnish
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, crushed
  • 4 cloves garlic, crushed
  • 1/2 tbsp freshly grated ginger
  • 16 oz ground chicken
  • 1 tbsp honey
  • 8 iceberg lettuces outer leaves
  • 4 lime wedges
  • 1/2 cup reduced-sodium chicken broth
  • 3 tbsp PB2 (or 2 tbsp peanut butter)
  • 2 tbsp chopped peanuts
  • 3/4 cup shredded red cabbage
  • 2/3 cup scallions, chopped
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tablespoon Sriracha chili sauce
  • 1 tbsp Sriracha chili sauce (more or less to taste)

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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 saut the chicken until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 7 minutes

Step 2

  • Add the tablespoon of soy sauce, cook 1 minute.
  • INGREDIENTS:
  • Length: 1 minutes

Step 3

  • Add the shredded carrots, and 1/2 cup of the scallions and saut 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.
  • INGREDIENTS:
  • Length: 2 minutes