Ingredients:

  • 1 lb boneless skinless chicken breast, finely diced
  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 medium carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 1/4 cup low-sodium chicken broth
  • 1/3 cup natural creamy peanut butter
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp sesame oil
  • 2 tbsp warm water
  • 1 head Bibb lettuce, leaves separated and washed
  • 2 tbsp crushed roasted peanuts

Instructions:

  1. Combine peanut butter, soy sauce, honey, lime juice, and sesame oil in a small bowl. Whisk vigorously until smooth, then slowly add warm water one tablespoon at a time until the sauce reaches a pourable, velvety consistency. Note: Adding water slowly prevents the sauce from breaking.
  2. Heat avocado oil in a large non stick skillet over medium high heat. Add diced chicken breast in a single layer and sear 3–4 minutes until opaque and golden brown.
  3. Stir in minced garlic and grated ginger. Cook for 60 seconds until the aroma hits you.
  4. Add julienned carrots and sliced red bell peppers. Sauté 2–3 minutes until tender crisp. Note: Don't overcook the peppers or they'll lose their bright color.
  5. Pour in the prepared peanut sauce and chicken broth. Stir constantly 1–2 minutes until the sauce thickens and glazes the chicken.
  6. Spoon the hot chicken mixture into the chilled Bibb lettuce leaves.
  7. Top with crushed roasted peanuts for a bit of crunch.
  8. Garnish with chopped cilantro and sliced green onions.