Recipe Instructions:
Ingredients
1/4 cup creamy peanut butter
1/2 cup minced fresh cilantro, divided
6 tablespoons teriyaki sauce, divided
3 tablespoons chili sauce, divided
2 tablespoons lime juice
2 cups coleslaw mix
1 pound ground chicken
1/3 cup canned coconut milk
1 teaspoon ground ginger
3/4 teaspoon garlic powder
6 frozen or homemade waffles
Sliced green onions, optional
Directions
1. Place peanut butter, 1/4 cup cilantro, 4 tablespoons teriyaki sauce, 1 tablespoon chili sauce and lime juice in a food processor; process until combined. Place coleslaw mix in a large bowl; add peanut butter mixture. Toss to coat; set aside.
2. In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles; drain. Stir in coconut milk, ginger, garlic powder, remaining 1/4 cup cilantro and remaining 2 tablespoons teriyaki sauce. Cook and stir until heated through.
3. Meanwhile, prepare waffles according to package directions. Top waffles with chicken mixture and coleslaw. If desired, sprinkle with green onions.
