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Cashew Chicken Lettuce Wraps
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Ingredients:
2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces
Salt & Pepper, to taste
1 Cup Low-Sodium Chicken Broth
2 Tbsp Soy Sauce
1 Tsp Ginger, freshly grated
1/4 Cup Hoisin Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Cornstarch
4 Garlic Cloves, minced
Sesame Oil
2 Tsp Sriracha, plus more to taste
8 oz Container Cashew Halves
1 Head Green Leafy Lettuce
5 Green Onions, sliced
Directions:
Slice the chicken and season with salt and pepper.
In a mixing bowl, combine the chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar, and cornstarch. Whisk until well combined. Set aside.
Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes or until cooked through.
Add the garlic and stir to combine. Cook for about 30 seconds.
Reduce the heat to low and add the sauce. Stir to combine. Continue to stir as the sauce warms through and thickens, about 5 minutes.
Add the sriracha and stir to combine. Taste the sauce at this point and add additional sriracha if needed.
Add ¾ of the container of cashews and ¾ of the green onions. Stir to combine.
Lay out the lettuce leaves. Scoop the mixture onto each lettuce leaf, using the lettuce as a cup. Top with the remaining cashews and green onions. Enjoy immediately.
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2 lbs Boneless Skinless Chicken Breasts, cut into 1-inch pieces
Salt & Pepper, to taste
1 Cup Low-Sodium Chicken Broth
2 Tbsp Soy Sauce
1 Tsp Ginger, freshly grated
1/4 Cup Hoisin Sauce
1 Tbsp Rice Wine Vinegar
2 Tbsp Cornstarch
4 Garlic Cloves, minced
Sesame Oil
2 Tsp Sriracha, plus more to taste
8 oz Container Cashew Halves
1 Head Green Leafy Lettuce
5 Green Onions, sliced
Directions:
Slice the chicken and season with salt and pepper.
In a mixing bowl, combine the chicken stock, soy sauce, ginger, hoisin sauce, rice wine vinegar, and cornstarch. Whisk until well combined. Set aside.
Heat a skillet over medium heat. Add the chicken and cook for about 10 minutes or until cooked through.
Add the garlic and stir to combine. Cook for about 30 seconds.
Reduce the heat to low and add the sauce. Stir to combine. Continue to stir as the sauce warms through and thickens, about 5 minutes.
Add the sriracha and stir to combine. Taste the sauce at this point and add additional sriracha if needed.
Add ¾ of the container of cashews and ¾ of the green onions. Stir to combine.
Lay out the lettuce leaves. Scoop the mixture onto each lettuce leaf, using the lettuce as a cup. Top with the remaining cashews and green onions. Enjoy immediately.
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