Asian Chicken Salad in Lettuce Cups with Peanut Sauce

Sriracha, a Thai sun-ripened chile sauce with garlic, adds heat and flavor to the salty-sweet peanut dip and can be found in large supermarkets and Asian markets. Regular hot sauce, such as Tabasco, may be substituted.


PREP TIME: 20 MINUTES / TOTAL TIME: 35 MINUTES / SERVES: 4








 
Ingredients
¼ cup smooth peanut butter
5 tablespoons light coconut milk
2 teaspoons unseasoned rice vinegar
2 teaspoons honey
1 teaspoon Sriracha or hot sauce
3 tablespoons reduced-sodium soy sauce
1 cup roasted unsalted peanuts
1 tablespoon canola oil
1 red bell pepper, chopped (about 1¼ cups)
½ large red onion, chopped (about 3⁄4 cup)
1½ pounds ground chicken breast
2 fresh jalapeños, seeded amd chopped (about 1⁄3 cup)
2 tablespoons peeled and chopped fresh ginger (2″ piece)
2 cups shredded carrot Juice of 2 limes (about ¼ cup)
½ cup chopped cilantro
2 small heads Bibb lettuce, stem ends trimmed, leaves separated

1 COMBINE the peanut butter, coconut milk, vinegar, honey, Sriracha, and 1 tablespoon of the soy sauce in a small bowl. Finely chop ¼ cup of the peanuts and stir into the sauce. Coarsely chop the remaining peanuts for filling.

2 HEAT the oil in a large skillet on medium-high heat. Add the bell pepper and onion and cook, stirring frequently, until lightly browned, about 7 minutes. Add the chicken, jalapeños, and ginger and cook, crumbling the chicken as you stir, until it is no longer pink, about 6 minutes. Add the carrot, lime juice, and the remaining 2 tablespoons soy sauce. Cook until the carrot is tender and the liquid is reduced by about half, 2 to 3 minutes. Stir in the cilantro and the coarsely chopped peanuts. Remove from the heat.

3 DIVIDE the lettuce leaves and chicken mixture among 4 plates. Serve with the sauce.

NUTRITION (per serving: 13⁄4 cups chicken and 2½ tablespoons sauce) 586 calories, 52 g protein, 30 g carbs, 32 g fat, 5 g saturated fat, 707 mg sodium