Cashew Chicken Lettuce Wraps


Adapted Recipe & Photo From Rachael DeVaux

Serves Two-Three


The Ingredients

Mixture

  • 2 large organic chicken breasts, cubed, trimmed and tenderized

  • 1 tbsp EVOO

  • 2 tbsp sesame oil

  • 1/2 cup diced red onion

  • 1/2 tbsp minced garlic

  • 1/2 tsp ground ginger

  • 1/4 cup coconut aminos

  • 3 tbsp water

  • 1 tbsp arrowroot starch (thickener- can substitute with corn starch)

  • 1/3 cup sliced cashew

  • sea salt and pepper, to taste

Toppings

  • 1/2 cup chopped green onion

  • 1 cup coleslaw mix

  • 1 large bell pepper, thinly sliced

  • 1 head butter lettuce


The Instructions

  • Heat a medium skillet over medium-high heat. Add the oils, onion and garlic. Sauté until fragrant, about 2 minutes.

  • Add in the cubed chicken breasts. Cook for 5-7 minutes until browned and almost fully cooked.

  • In a small dish, whisk the ginger, coconut aminos, water, and arrowroot starch. Pour mixture over the chicken and add in the sliced cashews, and s + p. Reduce heat to medium-low and cover. Let simmer for another 5-7 minutes.

  • Place cashew chicken mixture in butter lettuce cups and add toppings. DIG IN!


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