RECIPE: Spicy Peanut Chicken Lettuce Wraps

Diffuse this salt bomb recipe by using low sodium soy sauce, thinning out the soy sauce with a little water, and when eaten on it's own, add some fresh steamed broccoli.  This dish tastes great wrapped up in lettuce (fairly guilt-free), or over a bed of steamed brown rice (both are shown below with a side of kimchee).  I tossed the brown rice with some leftover chopped parsley and green onions for a little color and flavor.

PHOTO BY VIRGINIA LEE

Spicy Peanut Chicken Lettuce Wraps
Serves 4

2.5 tablespoons of chunky peanut butter (I used Smart Balance Rich Roast chunky)
1 hefty tablespoon of Sambal Oelek (Asian chili paste, it's next to the Sriracha usually at the grocery store)
4-5 tablespoons of low sodium soy sauce
2 chopped green onions, reserve a tablespoon or two for garnish
1 head of leafy green lettuce
4 boneless, skinless chicken thighs, fat trimmed.  Cubed.
1 teaspoon canola oil

Whisk first four ingredients in a bowl and set aside.  If it's looking a little too thick, add a tablespoon or two of water.  Heat oil in medium non-stick pan on medium heat.  Add chicken and cook until done.  Pour in sauce mixture.  Stir and combine until the mixture is bubbling.  Serve with lettuce wraps or over steamed rice. Garnish with remaining green onion.

Variation: Try it with chicken break or shrimp.

PHOTO BY VIRGINIA LEE