Thai Chicken Peanut Tacos

On those busy nights you want something quick and easy, right?  But you also want healthy and inexpensive, too!  Last night was one of those busy nights for us so this new recipe came to the rescue!  I have been loving dishes made with ground chicken and these were really good!  Hubby and kid approved, too.  

Thai chicken peanut tacos

INGREDIENTS:

For the Peanut Sauce:

• 1/2 cup reduced-sodium chicken broth
• 3 tbsp PB2 (or 2 tbsp peanut butter)
• 1/2 tablespoon Sriracha chili sauce
• 1 tbsp honey
• 1 tbsp soy sauce (use Tamari for gluten free)
• 1/2 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 tbsp fresh ginger, grated
• 1 tbsp soy sauce (use Tamari for gluten free)
• 3/4 cups shredded carrots
• 2/3 cup scallions, chopped
• 3/4 cup shredded red cabbage
• 2 tbsp chopped peanuts
• cilantro leaves, for garnish
• 4 lime wedges
• 8 iceberg lettuces outer leaves or whole wheat tortilla

DIRECTIONS:

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.
3. 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.
4. Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
5. Divide the chicken equally between 8 lettuce leaves or whole wheat tortillas, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.

* recipe from skinnytaste