Thai Chicken Peanut Lettuce Wraps

Let’s start by saying; I am a picky eater. Growing up, I was on the chicken strips and burgers only diet. It wasn’t until dating Brad (my hubby) at 17 that I went beyond the diner food. While that was a big step, it took me until after college to truly try food I still called gross…Sushi and Thai food being the main culprits.

Five years later, Sushi and Thai food are weekly staples. I believe I have to make up for lost time and have them a minimum of one time a week. Traditionally, this has meant eating out at our favorite restaurants. For all my St. Louis people, Pearl Café is by far the best Thai food.

Today’s blog is not about my favorite place to eat, but rather how I fulfill my 2016 goal of “fake it until you make it”.

This motto includes become a brilliant cook which contains learning how to make my favorite meals. I had never tried to cook Thai food as I was intimidated when the recipe listed ingredients that I had never seen in the store. None the less, I tried, and the Peanut Chicken Lettuce wraps bypassed all my expectations. They were easy to make and even easier with the simple substitutions that I made.

To make this a full meal, pair it with Zucchini noodle “Zoodle” lo mein.

Peanut Sauce Ingredients:

• 1/2 cup reduced-sodium chicken broth
• 2 tbsp peanut butter
• 1/2 tablespoon Sriracha chili sauce
• 1 tbsp honey
• 1 tbsp soy sauce
• 1/8 tbsp freshly grated ginger
• 1 clove garlic, crushed

For the Chicken:

• cooking spray
• 16 oz ground chicken
• 1 tbsp Sriracha chili sauce (more or less to taste)
• 4 cloves garlic, crushed
• 1/4 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• One bag of Mann’s Rainbow Salad
• 2/3 cup scallions, chopped
• 2 tbsp chopped peanuts
• 8 iceberg lettuces outer leaves or tortilla shells 🙂

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.
2. 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.
3. Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
4. 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.

Thanks to Skinny Taste for the inspiration.