Sunday, May 4, 2014

Cashew Chicken Lettuce Wraps

As the weather gets warmer we will all be looking for lighter meals to make for dinner.

These cashew chicken lettuce wraps are the perfect thing. They come together in a flash and they taste amazing.
We loved them!

What you need,

2 boneless skinless chicken breasts diced into very small pieces
1 tbsp. olive oil
Salt and Pepper
½ cup onion, finely diced
2 cloves garlic, minced
1 tbsp. soy sauce
½ cup frozen edamame beans
¼ cup roasted, salted cashews, chopped
1 head butter lettuce, leaves separated and dried
3 tbsp. fresh basil sliced
Sriracha sauce for topping

For the sauce,
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. packed brown sugar
¼ tsp. dried chili flake
1 tbsp. fresh grated ginger
1 tsp. sesame oil

Combine all the ingredients for the sauce together in a small bowl and whisk together until well combined.

In a large frying pan heat the olive oil over medium high heat.
Season the chicken with salt and pepper and cook for 4-5 minutes until well browned and cooked through. Remove the chicken from the pan and set aside.

Add the onion, garlic and the 1 tablespoon of soy sauce to the pan. Cook for 1-2 minutes until the onions start to soften. Add the chicken and edamame back to the pan. Pour the sauce over and stir to coat. Cook for 2-3 minutes until the sauce thickens a little bit. Stir in the cashews.

Serve in the lettuce cups with a little fresh basil and a drizzle of sriracha sauce.

These lettuce wraps were absolutely amazing! They are fresh and crisp and full of flavor. 



Recipe adapted from She Wears Many Hats

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