Monday, June 28, 2010

Chicken Cashew Lettuce Wraps

I was in the mood for something different so I went to Tasty Kitchen on the Pioneer Women's website and found these. We both loved them. I substituted ground chicken for diced chicken breast.
Chicken Cashew Lettuce Wraps
1 TBSP rice vinegar
1 TBSP brown sugar
1/4 tsp ground red pepper
1/4 tsp ground ginger
1 tsp sesame oil
2 1/3 TBSP soy sauce, divided
3 TBSP canola oil
1 pound ground chicken
1 cup diced onion
2 cloves garlic, minced
1/4 cup cashews, chopped
Iceburg Lettuce

For stir fry sauce, mix together rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, and 2 TBSP soy sauce, making sure to dissolve brown sugar. Set aside.
Heat canola oil in pan over medium to medium high heat. Add chicken and brown. Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (1 tsp) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and cashews. Saute mixture for a few minutes and remove from heat.
Spoon mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

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