Cashew Chicken Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- ½ cup finely diced yellow or white onion
- 1 cup finely diced, or shredded carrots
- 3-4 cloves garlic, finely minced or pressed through a garlic press
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts or chicken thighs
- 3 tablespoons low-sodium soy sauce
- 2 tablespoon pure maple syrup
- ½ cup chopped raw cashews, lightly toasted, if desired
- Bibb or green leaf lettuce leaves for wrapping
- Chopped cucumbers and tomatoes for serving
Instructions
- In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
- Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
- Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
- Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
- Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).
Notes
Cucumbers + Tomatoes: trust me that the cucumbers (and tomatoes, too, but mostly the cucumbers) make this dish really shine.
Salt: also, really important, if you aren't using low-sodium soy sauce, you'll probably want to omit the salt from the recipe (and even then, I'm not sure how salty it will be since I've only ever used low-sodium here).