Hey guys!! I had to share the one most delicious recipe I have tried in awhile! They are so light and fresh (and healthy), and perfect for the spring and summer! Casey loved them too! I found this recipe on Pinterest, but since Casey and I are whimps and don’t do spice I modified it a little and changed things up a bit. But if you love spice check out the original recipe!

Ingredients:

For the Peanut Sauce:

1/2 cup reduced-sodium chicken broth
3 tbsp all natural peanut butter (or you can use almond butter, if paleo)
1 tbsp honey
1 tbsp soy sauce (use Tamari for gluten free)
3/4 tbsp freshly grated ginger
1-2 clove garlic, crushed

For the Chicken and Noodles:

cooking spray
3 chicken breast, diced in little pieaces (original recipe calls for ground chicken, both work)
4 cloves garlic, crushed
1 1/2 tbsp fresh ginger, grated
1 tbsp soy sauce (use Tamari for gluten free)
3/4 cups shredded carrots
2/3 cup scallions, chopped
3/4 cup shredded red cabbage
2 tbsp chopped peanuts (optional)
cilantro leaves, for garnish
4 lime wedges
8 iceberg lettuces outer leaves

Directions:

Make the peanut sauce; in a small saucepan combine chicken broth, peanut butter, honey, 1 tablespoon soy sauce, 3/4 tablespoon fresh ginger, and 1-2 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; 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 peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.

Hope you enjoy!! Happy Wednesday friends! XO,

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