Ingredients
- 1 cup Broccoli rinsed and chopped into small florets
- 2 tbsp Canola oil divided
- 450g ground Chicken
- 1 tsp Fresh Ginger grated
- 2 cloves Garlic minced
- 1 Red Bell Pepper rinsed and chopped
- 1 tsp Sweet Chili Sauce
- 1 tsp Sriracha Sauce
- Romaine Lettuce leaves for serving, rinsed (1-2 heads)
- Lime Wedges, Shredded Carrots, Chopped Green Onions (for topping) optional
Peanut Sauce
- 1/4 cup Creamy Peanut Butter
- 1 tsp Fresh Ginger grated
- 1 clove Garlic minced
- 4 tbsp Fresh Ginger minced
- 1 tsp Honey
- 1 tsp Sriracha Sauce
- 1 tsp Sesame Oil
- 1 Lime juiced
- 2-4 tbsp Water to reach desired consistency
Instructions
For Peanut Sauce
- Add all ingredients in a mason jar. Put the lid on tight and shake the jar until the ingredients are well combined.
- Add more water until the preferred consistency is attained.
For Lettuce Wraps
- In a bowl, toss broccoli florets in ½ tsp of oil, place on a baking sheet, and bake at 350F for 8-10 minutes, or until broccoli is crispy.
- Meanwhile, in a large pan over medium heat, add the ground chicken and cook it thoroughly by breaking it up with a wooden spoon.
- Once the chicken is cooked (about 5 minutes), transfer it into a bowl and drain any excess liquid before setting it aside.
- In the same pan, over medium health, add white onions, ginger, and garlic and sauté until softened (about 5 minutes).
- Add to the pan the cooked ground chicken, bell peppers, sweet chili sauce, and Sriracha sauce. Stir until ingredients are well combined, and red pepper has softened (about 5 minutes).
- Remove from heat and transfer to a bowl for serving.
- Serve chicken mixture in Romaine lettuce leaves, topped with crispy broccoli, optional toppings (lime wedges, carrots, green onions) and drizzle with peanut sauce.
Nutrition Facts
Chicken & Broccoli Lettuce Wraps with Peanut Sauce
Calories
386
% Daily Value*
Fat
28
g
43
%
Saturated Fat
6
g
38
%
Carbohydrates
13
g
4
%
Fibre
3
g
13
%
Sugars
6
g
7
%
Protein
26
g
52
%
Sodium
221
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
For a vegetarian version, swap ground chicken for firm tofu.
Recipe developed by Cindy Bekkedam
