Lettuce Wraps

I made Cashew Chicken lettuce wraps last week and was really pleased with the end result. It ranked high on the effort versus reward matrix :)

The recipe is listed below, however I would recommend amping it up with some chili garlic sauce or siracha. I also added shitake mushrooms and water chestnuts just because those sounded particularly delicious to me that day. Also, go ahead and double this recipe while you're going through the effort and you'll be happy with the leftovers for days to come!

CHICKEN CASHEW LETTUCE WRAPS

 

Author: Amy Johnson | She Wears Many Hats. This is a simple recipe for Chicken Cashew Lettuce Wraps. Top it off with your favorite hot sauce, basil or more cashews and you'll have a winner for sure.

Serves: Makes 6-8 lettuce wraps.

INGREDIENTS

For stir fry sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• ¼ teaspoon ground red pepper
• ¼ teaspoon ground ginger
• 1 teaspoon sesame oil

For Cashew Chicken:

• 2 chicken breasts (about ¾ lb. total), diced
• 8 leaves of greenleaf or iceburg lettuce
• 3 tablespoons canola oil (or oil of choice)
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 teaspoon soy sauce
• ¼ cup cashews, chopped
• Salt and pepper to taste

INSTRUCTIONS

For stir fry sauce:

1. Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.

For Cashew Chicken:

1. Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
2. Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.