Cashew Chicken Lettuce Wraps |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is from a great cookbook called Breast Wishes which is put together by some ladies from a small town to raise money for breast cancer research! They even test all their recipes before they put them in! Haven't hit a bad one yet! I've even subbed in peanuts for the cashews when I was out - still yummy! Ingredients:
1 head iceberg lettuce |
3 tablespoons hoisin sauce |
2 tablespoons rice vinegar |
1 tablespoon water |
2 boneless skinless chicken breasts, cut into strips |
1 teaspoon kosher salt |
2 tablespoons canola oil |
1 tablespoon fresh ginger, peeled and finely chopped |
1 medium carrot, julienned (about 1 cup) |
2 green onions, chopped |
1/2 cup roasted salted cashews |
Directions:
1. Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
2. Season chicken with salt and set aside.
3. Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
4. Add chicken and stirfry for about a minute then add carrot and stirfry another 2 minutes or until chicken is just cooked and carrots are tender.
5. Add hoisin mixture and green onions and toss until heated through.
6. Remove from heat and add cashews.
7. Spoon mixture into lettuce leaves, wrap up, and enjoy!
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