40-45 Original Pretzel Crisps®
1/2 cup creamy peanut butter
1/2 cup sweet chili sauce
2 tablespoons soy sauce
4 teaspoons red curry paste
2 teaspoons minced ginger
1 pound ground chicken
1 tablespoon canola oil
2 cups broccoli slaw mix
1/2 cup thinly sliced carrots
1/2 cup chopped green onions
1/2 cup lightly packed fresh cilantro leaves, chopped
Fresh cilantro sprigs for garnish (optional)


  1. In medium bowl, mix together peanut butter, chili sauce, soy sauce, curry paste and ginger, then set aside. Heat large nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently and breaking up into 1/2-inch crumbles, about 6-8 minutes or until chicken is lightly browned and no longer pink. Remove chicken from skillet and place in a medium bowl.
  2. Heat oil in skillet. Stir in broccoli slaw mix, carrots and onions and cook, stirring frequently, about 4-6 minutes or until lightly browned. Stir in peanut butter mixture, then add chicken and cilantro and lightly mix. To serve, spoon mixture on top of Pretzel Crisps® and garnish with cilantro sprigs.

Recipe Courtesy of Kelly Mapes