Thai Chicken Peanut Lettuce Tacos Recipe

Peanut Sauce:

1. 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.

Chicken:

1. Meanwhile, heat a large non-stick skillet or wok over high medium until hot.

2. 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.

3. Add the shredded carrots, and ½ cup of the scallions and sauté for 1 to 2 minutes until tender-crisp. Set aside.

Assemble:

1. 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.