Crunchy Peanut Chicken Lettuce Wraps

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 20 minutes

食材

1/3 cup natural peanut butter

3 tablespoons coconut aminos (can sub reduced-sodium tamari or reduced-sodium soy sauce)

2 tablespoons rice vinegar

1 tablespoon sriracha (optional)

2 teaspoons grated ginger root (or 1 teaspoon ground ginger)

1 tablespoon toasted sesame oil

3 cups shredded rotisserie chicken

5 ounces shredded carrots (about 1 1/2 cups) or 5 large carrots, grated

6 green onions, thinly sliced

5 ounces butter lettuce leaves (about 16 leaves)

roughly chopped cilantro, for topping

roasted peanuts, for topping (optional)

步驟

Make the Peanut Sauce: Whisk the peanut butter, coconut aminos, rice vinegar, sriracha, ginger, sesame oil, and 3 tablespoons of warm water in a large mixing bowl until fully combined. Add additional warm water, one tablespoon at a time, as needed to thin until the peanut sauce is completely smooth and falls off a spoon without being too watery.

Add the chicken, carrots, and green onion to the bowl and mix to coat in the peanut sauce. If you prefer less sauce: Add the chicken, carrots, and green onions to a separate large bowl. Pour half the Peanut Sauce in and mix to combine. Add more sauce as desired.

Divide the lettuce leaves among four plates (3 to 4 leaves per plate), and evenly divide the chicken mixture between them. Top with the cilantro and peanuts and serve.