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Chicken Cashew Lettuce Wraps

Serves 8 | 

Savory, crunchy and altogether satisfying.



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:

  1. Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
  2. Season chicken with salt and pepper.
  3. Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
  4. Add minced garlic and stir to combine. Cook for about 30 seconds.
  5. Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
  6. Add sriracha sauce and stir to combine.
  7. Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
  8. Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.
Chicken Cashew Lettuce Wraps
Serves 8
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
  1. Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
  2. Season chicken with salt and pepper.
  3. Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
  4. Add minced garlic and stir to combine. Cook for about 30 seconds.
  5. Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
  6. Add sriracha sauce and stir to combine.
  7. Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
  8. Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.
Cuisine: American
Season: Winter
Course: Dinner
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Chicken Cashew Lettuce Wraps

Serves 8

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

Chicken Cashew Lettuce Wraps

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:

  1. Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
  2. Season chicken with salt and pepper.
  3. Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
  4. Add minced garlic and stir to combine. Cook for about 30 seconds.
  5. Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
  6. Add sriracha sauce and stir to combine.
  7. Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
  8. Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.

Chicken Cashew Lettuce Wraps

Serves 8
  1. Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
  2. Season chicken with salt and pepper.
  3. Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
  4. Add minced garlic and stir to combine. Cook for about 30 seconds.
  5. Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
  6. Add sriracha sauce and stir to combine.
  7. Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
  8. Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.
Cuisine: American
Season: Winter

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