Cashew Chicken Lettuce Wraps

Chicken Cashew Lettuce Wraps

For Stir Fry Sauce:

·         2 tablespoons soy sauce

·         1 tablespoon rice vinegar

·         1 tablespoon brown sugar

·         ¼ teaspoon ground red pepper

·         ¼ teaspoon ground ginger

·         1 teaspoon sesame oil

For Cashew Chicken:

·         2 chicken breasts (about ¾ lb. total), diced 1/2'”

·         8 leaves of Romaine lettuce

·         3 tablespoons sesame oil (or oil of choice)

·         1 cup onion, diced

·         Optional - diced water chestnuts, bell peppers, broccoli flowerets, shredded carrots, zucchini, etc.

·         2 garlic cloves, minced

·         1 teaspoon soy sauce

·         ¼ cup cashews, chopped

·         Salt and pepper to taste

Instructions

For stir fry sauce:

     Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.

For Cashew Chicken:

     Heat oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Sauté the mixture for a few minutes, if the sauce too thin when sautéed with the mixture, the flavor will stay in the pan when you serve it.  Add a dusting of corn starch. Not too much, sauté mixture briefly and remove it from the heat.

     Spoon chicken mixture into individual lettuce leaves.