2lbs ground chicken breasts

1 Tablespoon grapeseed or other neutral-tasting oil

1 large shallot, chopped

salt and pepper

1/4 cup lite coconut milk

1/4 cup peanut butter

1/4 cup chicken broth

2 Tablespoons soy sauce

1 Tablespoon fresh lime juice

1 Tablespoon sugar

2 teaspoons chili garlic sauce

1-1/2 teaspoons sesame oil

1 teaspoon curry powder

1 teaspoon ground ginger

1/4 teaspoon red chili pepper flakes (optional)

1/4 cup chopped fresh cilantro, plus more for serving

chopped peanuts, for serving

1-2 heads lettuce leaves

Heat oil in a large skillet over medium-high heat. Add chicken, shallots, salt, and pepper then saute, breaking meat up as it cooks, until cooked through.

Combine coconut milk and peanut butter in a bowl then microwave for 25 seconds and stir until smooth. Add next 9 ingredients - chicken broth through red chili pepper flakes - then stir until smooth. Add sauce to skillet with cooked chicken then cook until sauce is thickened and nearly all absorbed by the chicken. Take skillet off the heat then stir in chopped cilantro. Let cool slightly then scoop onto lettuce leaves and top with chopped peanuts and fresh cilantro.