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Chicken Cashew Lettuce Wraps
Serves 8 |
Savory, crunchy and altogether satisfying.
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Ingredients:
| 1 cup chicken broth |
| 2 tablespoons soy sauce |
| 1 teaspoon grated ginger |
| 1/4 cup hoisin sauce |
| 1 tablespoon rice wine vinegar |
| 2 tablespoons cornstarch |
| 2 lb boneless skinless chicken breast, chopped |
| Salt, to taste |
| Ground black pepper, to taste |
| 4 cloves garlic, minced |
| 2 teaspoons sriracha sauce |
| 1 container cashew halves, 8 oz. |
| 5 green onions, sliced |
| 1 head lettuce |
Directions:
- Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
- Add minced garlic and stir to combine. Cook for about 30 seconds.
- Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
- Add sriracha sauce and stir to combine.
- Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
- Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.
| Main Ingredient: | Chicken Breast, Lettuce |
| Cooking Method: | Skillet |
| Course: | Lunch |
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