My hubby and I have always been huge fans of anything Thai flavored or inspired. So, I figured why not make a healthy Thai inspired dish? This recipe turned out better then I could have even imagined! Plus it was great the next day as leftovers!
Thai Peanut Chicken Lettuce Wraps
Recipe by: Amy Clevenger, fitfunandfantastic.com
Serves approximately 4
-Romaine Lettuce Leaves, rinsed
– 1 tablespoon Sesame Oil
-1.25 lbs Boneless Skinless Chicken Tenders, chopped
– 1/2 to 1 Red Onion, thinly sliced
– 1/2 cup Bok Choy, halved
– 1/4 cup Braggs Liquid Aminos (or Low Sodium Soy Sauce)
– 2 tablespoons Better Body Foods Agave
– 3 tablespoons Peanut Flour
– 1/4 teaspoon Cayenne Pepper
Optional Toppings: Shredded Carrots, Toasted Sesame Seeds and Unsalted Crushed Peanuts
Heat the sesame oil in a large non-stick skillet over medium to high heat. Add the chicken and saute until cooked through. While the chicken is cooking mix together the sauce ingredients and set aside. Remove the chicken from the pan and set aside. In the same pan place the sliced onion and saute for a few minutes then add in the bok choy and saute until the bok choy is tender. Return chicken to the skillet. Add as much sauce as preferred and toss to coast. Assemble by placing the filling on the lettuce leaves and then topping with shredded carrots, sesame seeds, and crushed peanuts.
NOTE: This recipe is very flexible. Don’t have bok choy? Skip it. Feel like adding in bell peppers? Go for it!
NOTE: This dish would be great with Tofu!
NOTE: I get all my non-perishable items from vitacost.com. Use this link to save $10 off your first purchase of $30 or more.