Cashew Chicken Lettuce Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 lb or 907g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Hoisin sauce

  Ready-to-serve

  ⅛ cup or 38g

• Rice wine vinegar

  1 tbsp or 15g

• Cornstarch

  2 tbsp or 15g

• Garlic

  Raw

  3 cloves, minced or 9g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

• Cashew nuts

  Nuts, raw

  ¾ cup or 103g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  1 head or 163g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  5 medium or 75g

Directions

1. Season chicken pieces with salt and pepper.
2. In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
5. Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
6. Next time try one of these lettuce wrap recipes!
7. Recipe by: Lauren Allen (source: https://tastesbetterfromscratch.com/cashew-chicken-lettuce-wraps/)

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