CASHEW CHICKEN LETTUCE WRAPS
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!
Provided by Cadillacgirl
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
- Season chicken with salt and set aside.
- Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
- 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.
- Add hoisin mixture and green onions and toss until heated through.
- Remove from heat and add cashews.
- Spoon mixture into lettuce leaves, wrap up, and enjoy!
CHICKEN CASHEW LETTUCE WRAPS
From here: http://www.shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/ I have made these several times with great success. Always a pleaser. I make them gluten free, so I use a gluten-free soy sauce.
Provided by Andrew Mollmann
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all stir fry sauce ingredients. Set aside.
- Heat oil over medium high heat and add chicken. Brown chicken (4-5 minutes).
- Remove chicken from pan and add onions, garlic, and 1 tsp soy sauce. Brown.
- When onions are tender, return chicken to pan and add cashews. Stir fry for a minute or two to reheat chicken.
- Add stir fry sauce and saute for a few more minutes.
- Remove from heat and spoon into lettuce leaves to serve.
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- In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
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- Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
- While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
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