Ingredients
The following ingredients have 4 Servings
- 6 tablespoons cashew, almond or peanut butter
- ¼ cup brown sugar
- ¼ cup low sodium soy sauce or tamari
- 3 tablespoons sesame oil
- 1 tablespoon Sriracha or chili garlic sauce
- Zest and juice of 2 medium limes
- 1-inch piece fresh ginger, peeled and minced
- Splash hot water
- 1 tablespoon oil
- 1-1 ½ pounds ground chicken
- 10 ounce bag coleslaw mix
- Coarse salt and ground black pepper, to taste
- 2 heads Boston lettuce (or Bibb)
- Handful fresh cilantro
- Handful chopped cashews
- Sriracha, to taste
Instruction
- In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.
- Heat oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned. Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat.
- Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.
