Cashew Chicken Lettuce Tacos
This vibrant and flavorful dish combines tender chicken, crunchy vegetables, and toasty cashews in a savory hoisin sauce. The mixture is spooned into crisp romaine lettuce leaves, creating a delightful hand-held meal bursting with Asian-inspired tastes. Enjoy these chicken lettuce wraps for a satisfying and healthy dining experience.
— Constant Cookbook
Ingredients
- 2 heads romaine lettuce hearts
- 1/4 cup low-sodium chicken broth
- 2 Tbs. hoisin sauce
- 1 Tbs. low-sodium soy sauce
- 1 tsp. rice vinegar
- 1/4 tsp. Asian sesame oil
- 1 Tbs. cornstarch
- 2 Tbs. grapeseed or canola oil
- 3/4 lb. boneless, skinless chicken breasts, cut into 1/2-inch
- cubes
- 3 garlic cloves, minced
- 1 medium green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 4 green onions, white and light green portions, sliced
- 1 jalapeño chili, thinly sliced
- 1/2 cup coarsely chopped raw cashews
- Roughly chopped fresh cilantro for garnish (optional)
Instructions
- Using your fingers, separate the lettuce leaves from the lettuce heads, tearing out any tough ribs and discarding any blemished or discolored leaves. Place the leaves on a plate, cover with moist paper towels and refrigerate.
- In a small bowl, whisk together the broth, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch. Set aside.
- In a wok or a large nonstick fry pan over medium-high heat, warm the grapeseed oil until almost smoking. Add the chicken and stir-fry until browned, 1 to 2 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the garlic, green and red bell peppers, green onions and jalapeño to the wok and stir-fry until crisp-tender, about 2 minutes. Return the chicken to the wok and add the cashews. Whisk the soy sauce mixture to recombine, add to the wok, and stir-fry until the chicken is opaque throughout and the sauce is nicely thickened, 2 to 3 minutes more.
- Scrape the contents of the pan onto a warmed platter. Serve immediately with the lettuce leaves. Instruct diners to spoon the chicken-vegetable mixture into the lettuce leaves, add cilantro, fold them up like tacos and eat. Serves 4.
- Adapted from Williams-Sonoma <i>Good for You,</i> by Dana Jacobi (Weldon Owen, 2013).
Yield
Serves 4.
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