Cashew Chicken Lettuce Wraps



INGREDIENTS
· 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces

· 4 tablespoons oyster sauce

· 4 tablespoons low-sodium soy sauce

· 2 tablespoons sesame oil or olive oil

· 2 cloves garlic minced or grated

· 1 teaspoon grated fresh ginger

· 1 teaspoon chili paste

· 1/3 cup (50 grams) raw cashews

· 8 Boston lettuce leaves

· Toppings (optional): thinly-sliced basil, sesame seeds

Instructions
· Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste. 

· Let the chicken marinate for 10 minutes. 

· Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant. 

· Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes. 

· Once the chicken is cooked, add the cashews and cook for another 1-2 minutes. 

· Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve. 

· Enjoy!

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