Chicken Cashew Lettuce Wraps

Hooray for the weekend!  Last night we went to my friend’s house party, this morning I will be helping my mom host a surprise birthday party for her friend, and tonight I am hosting a Mary Kay makeup party with friends!  Tomorrow will wrap up the weekend with church and (hopefully) just lounging around. =)

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In the midst of your own busy weekend, I wanted to share with you this chicken cashew lettuce wraps recipe from She Wears Many Hats.  I love lettuce wraps.  As in…LOVE THEM.  Seriously, I could eat 10.  The first time I ever had chicken lettuce wraps was at P.F.Chang’s and they were utterly delightful…with one problem.  An appetizer that is meant to serve many, I wanted to just keep for myself! 😉  I wish I was kidding.  They are a delicious way to eat amazing food with minimal to no carbs.  Considering the calorie count of rice, tortillas, buns, etc…I’m ok with some lettuce!  Then again, I’m ok with all things carbs too, but I’m trying to talk healthy.

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In any case, this recipe is perfect, and pretty low key.  Despite my previous paragraph that seemed anti-carb, I made a side of quinoa with it, and we scooped some into each wrap, which was yummy, but you could just eat it on the side too.  Or omit it altogether.

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Then there are the cashews.  Cashews are so much better than peanuts.  I love pretty much any type of nut out there (it’s true!), but cashews I have to say are one of my favourites.  They are sweet, salty, and delicious.  How’s that for good description?

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Chicken Cashew Lettuce Wraps

serves 2+

Ingredients:
For the stir fry sauce
-2tbsp low sodium soy sauce
-1tbsp rice vinegar
-1tbsp brown sugar
-1/4tsp ground red pepper
-1/4tsp ground ginger
-1tsp sesame oil
For the cashew chicken
-2 chicken breasts, diced
-1/2 head of green leaf, iceberg, or bibb lettuce
-2-3tbsp canola oil (or oil of choice)
-1cu onion, diced
-2 garlic cloves, minced
-1tsp soy sauce
-1/4cu cashews, chopped
-salt and pepper to taste

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

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