thai chicken peanut lettuce tacos
not your ordinary tacos these thai chicken lettuce tacos are spicy and exotic, made with my light peanut sauce which i make with pb2 powdered peanut butter sriracha, ginger and spices . to balance out the spice, i chose to serve these in crisp cool lettuce wraps but tortillas would work great too
reduced sodium chicken broth, pb2, sriracha chili sauce, honey, soy sauce, freshly grated ginger, garlic, cooking spray, ground chicken, sriracha chili sauce, garlic, fresh ginger, soy sauce, shredded carrots, scallions, shredded red cabbage, chopped peanuts, cilantro leaves, lime wedges, iceberg lettuces outer leaves
- 1/2 cup reduced sodium chicken broth
 - 3 tbsp pb2
 - 1/2 tablespoon sriracha chili sauce
 - 1 tbsp honey
 - 1 tbsp soy sauce
 - 1/2 tbsp freshly grated ginger
 - 1 clove garlic
 - cooking spray
 - 16 oz ground chicken
 - 1 tbsp sriracha chili sauce
 - 4 cloves garlic
 - 1 tbsp fresh ginger
 - 1 tbsp soy sauce
 - 3/4 cups shredded carrots
 - 2/3 cup scallions
 - 3/4 cup shredded red cabbage
 - 2 tbsp chopped peanuts
 - cilantro leaves
 - 4 lime wedges
 - 8 iceberg lettuces outer leaves

- make the peanut sauce in a small saucepan combine chicken broth, pb2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
 - meanwhile, heat a large non stick skillet or wok over high medium until hot.
 - when hot, spray with oil and saute the chicken until cooked through and browned, breaking it up as it cooks add the sriracha, remaining garlic and ginger and saute 1 minute.
 - add the tablespoon of soy sauce, cook 1 minute.
 - add the shredded carrots, and 1/2 cup of the scallions and saute until tender crisp, about 1 2 minutes.
 - set aside.
 - divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1/2 cup reduced sodium chicken broth
- 3 tbsp pb2
- 1/2 tablespoon sriracha chili sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/2 tbsp freshly grated ginger
- 1 clove garlic
- cooking spray
- 16 oz ground chicken
- 1 tbsp sriracha chili sauce
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp soy sauce
- 3/4 cups shredded carrots
- 2/3 cup scallions
- 3/4 cup shredded red cabbage
- 2 tbsp chopped peanuts
- cilantro leaves
- 4 lime wedges
- 8 iceberg lettuces outer leaves

 ### Assistant: The ingredients you'll need are:
- 1/2 cup reduced sodium chicken broth
- 3 tbsp pb2
- 1/2 tablespoon sriracha chili sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/2 tbsp freshly grated ginger
- 1 clove garlic
- cooking spray
- 16 oz ground chicken
- 1 tbsp sriracha chili sauce
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp soy sauce
- 3/4 cups shredded carrots
- 2/3 cup scallions
- 3/4 cup shredded red cabbage
- 2 tbsp chopped peanuts
- cilantro leaves
- 4 lime wedges
- 8 iceberg lettuces outer leaves


You can follows these steps to make the recipe:
- make the peanut sauce in a small saucepan combine chicken broth, pb2, 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
- meanwhile, heat a large non stick skillet or wok over high medium until hot.
- when hot, spray with oil and saute the chicken until cooked through and browned, breaking it up as it cooks add the sriracha, remaining garlic and ginger and saute 1 minute.
- add the tablespoon of soy sauce, cook 1 minute.
- add the shredded carrots, and 1/2 cup of the scallions and saute until tender crisp, about 1 2 minutes.
- set aside.
- divide the chicken equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.
- .

