Ingredients
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¼ cup creamy peanut butter
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2 tablespoons low-sodium soy sauce
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2 tablespoons honey
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2 tablespoons water
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2 teaspoons toasted sesame oil
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2 teaspoons olive oil
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3 scallions, sliced, white and green parts separated
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1 serrano pepper, seeded and minced (2 tsp.)
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1 tablespoon minced fresh ginger
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2 teaspoons minced fresh garlic
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1 pound ground chicken breast
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1 cup diced jicama
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16 Bibb lettuce leaves
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1 cup cooked brown rice
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1 cup halved and thinly sliced English cucumber
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½ cup fresh cilantro leaves
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Lime wedges, for serving
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Directions
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Whisk 1/4 cup peanut butter, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons water, and 2 teaspoons sesame oil in a small bowl.
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Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add sliced scallion whites, 2 teaspoons minced serrano, 1 tablespoon minced ginger, and 2 teaspoons minced garlic; cook until starting to soften, about 2 minutes. Add 1 pound chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.
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Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.
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To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.
