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Beer-Simmered Grilled Sausages
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Chicken Cashew Lettuce Wraps
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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:
- Combine chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar and cornstarch in a mixing bowl. Whisk until well combined.
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes, until cooked through.
- Add minced garlic and stir to combine. Cook for about 30 seconds.
- Reduce the heat to low and pour sauce over chicken. Stir to combine. Cook for about 5 minutes, stirring frequently.
- Add sriracha sauce and stir to combine.
- Add 3/4 of the cashews and 3/4 of the green onions. Stir to combine.
- Arrange lettuce leaves on serving plates. Spoon chicken mix into the center of each lettuce leaf. Top with the remaining cashews and green onions.
Main Ingredient: | Chicken Breast, Lettuce |
Cooking Method: | Skillet |
Course: | Lunch |
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