1 tbsp lime juice
1 tsp red pepper flakes (adjust to taste)
1 tbsp peanut butter (or almond butter for nut-free)
Salt & pepper, to taste
For the Peanut Sauce:
1/4 cup peanut butter (or almond butter)
2 tbsp soy sauce (or tamari)
1 tbsp lime juice
1 tsp honey or maple syrup (optional)
1-2 tbsp water (to thin the sauce)
For Serving:
1 head of butter or iceberg lettuce, leaves separated
Chopped peanuts (for garnish)
Fresh cilantro or green onions, chopped (for garnish)
Instructions:
Cook the Chicken Filling:
In a large skillet over medium heat, add ground chicken, garlic, ginger, and onion. Cook for 5-7 minutes, breaking the meat apart until it’s cooked through and no longer pink.
Add Seasonings:
Stir in soy sauce, fish sauce, lime juice, red pepper flakes, peanut butter, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Make the Peanut Sauce:
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey (if using), and enough water to achieve a smooth, drizzling consistency.
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