How To Make Thai Chicken Peanut Lettuce Tacos
These light lettuce tacos are filled with chicken, cabbage, carrots, & more. The recipe infuses Thai flavors, particularly in the accompanying peanut sauce.
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.
- Calories: 608.57kcal
- Fat: 33.28g
- Saturated Fat: 5.25g
- Trans Fat: 0.08g
- Monounsaturated Fat: 17.25g
- Polyunsaturated Fat: 8.72g
- Carbohydrates: 52.05g
- Fiber: 16.19g
- Sugar: 29.68g
- Protein: 35.72g
- Cholesterol: 97.52mg
- Sodium: 810.93mg
- Calcium: 258.20mg
- Potassium: 2518.68mg
- Iron: 6.73mg
- Vitamin A: 517.34µg
- Vitamin C: 51.80mg
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