THAI PEANUT CHICKEN LETTUCE WRAPS
The most incredible non-carb dish ever, that if you make once you’ll want it again & again. Comes together rather quickly with the most magical peanut sauce that really gets the dish in sync. The @oxienutrition chunky peanut butter is really supet ideal for this sauce; so sooo good.
What you’ll need for the peanut sauce-
2 tbsp peanut butter
1/2 tbsp Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce
3-4 cloves garlic, crushed
1/2 tbsp sesame oil
Water for consistency
Fresh corriander
What you’ll need for the chicken-
250-300 gms ground chicken
1 tbsp veg oil
1 medium onion
6-7 garlic cloves
1 inch ginger
2 dry red chillis
1/2 tbsp oyster sauce
1 tbsp sirarcha
1/2 tbsp fish sauce (optional)
1 tbsp soy
1/2 tbsp vinegar
Salt to taste
Fresh corriander
Vegetarian alternative-
You’ll need 250-300 gms firm tofu. Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Sauté garlic, ginger and dry red chillis. Now add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add the sauces altogether except fish sauce and let ir brown. Enjoy!