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By Martine Berger

Peanut Chicken Lettuce Wraps 1CSMS Magazine

This week, I bring you a recipe from the heart. It is self-explanatory as always. All these recipe can also be found in Eaten Well Magazine.

Active: 40 minutes Total: 55 minutes

Equipment: Electric pressure cooker

1 ½ pounds boneless, skinless chicken thighs, trimmed

½ cup water

2 tablespoons reduced-sodium tamari or soy sauce (see Tip)

2 large cloves garlic, grated

1 (1 inch) piece fresh ginger, grated

⅓ cup natural peanut butter

3 tablespoons honey

1 tablespoon lime juice, plus wedges for serving

⅓ cup unsalted peanuts, chopped

¼ cup chopped fresh basil, preferably Thai, plus more for garnish

8 large or 16 small butterhead lettuce leaves

1 medium mango, peeled and sliced

4 radishes, thinly sliced

½ cup shredded carrot

  1. Combine chicken, water, tamari (or soy sauce), garlic and ginger in an electric pressure cooker. Close and lock the lid. Cook at high pressure for 9 minutes. Carefully release the pressure manually. Remove the chicken to a plate to cool.
  2. Switch to Sauté mode. Boil the liquid remaining in the cooker until reduced by about half, about 8 minutes. Turn off the heat and whisk in peanut butter, honey and lime juice until smooth. Using two forks, shred the chicken. Mix the chicken, peanuts and basil into the sauce. Serve the chicken in lettuce leaves with mango, radishes, carrot, lime wedges and more basil, if desired.

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