Argan Oil Thai Chicken

Argan Oil Thai Chicken

Argan Oil Thai Chicken


For the Almond Butter Sauce:

  • 1/2 cup reduced-sodium chicken broth
  • 3 tbsp PB2 (or 2 tbsp Argania Butter Classic Almond Butter )
  • 1/2 tablespoon Sriracha chili sauce
  • 1 tbsp honey
  • 1 tbsp soy sauce (use Tamari for gluten free)
  • 1/2 tbsp freshly grated ginger
  • 1 clove garlic, crushed

For the Chicken:

  • cooking spray
  • 16 oz ground chicken
  • 1 tbsp Sriracha chili sauce
  • 4 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 3/4 cups shredded carrots
  • 2/3 cup scallions, chopped
  • 3/4 cup shredded red cabbage
  • 2 tbsp chopped Almonds
  • cilantro leaves, for garnish
  • 4 lime wedges
  • 8 iceberg lettuces outer leaves

Make the Almond Butter sauce; in a small saucepan combine chicken broth, AB2, 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 sauté 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 sauté 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 Almond Butter sauce, chopped Almonds and cilantro, for garnish and serve with lime wedges.