Cashew Chicken Lettuce Wraps
Ingredients
- 1 tablespoon olive oil
- 1 cup finely diced or shredded carrots
- ½ cup finely diced yellow or white onion
- 3 to 4 cloves garlic, finely minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts or chicken thighs, cut into 1/4-inch pieces (see note)
- 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 carrots, onions, 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 is cooked through, 4-5 minutes.
- Stir in the soy sauce and maple syrup and simmer over medium heat for 2 to 3 minutes.
- Stir in the cashews and heat through. Season to taste with additional salt and pepper, if needed.
- Serve the chicken/cashew filling in lettuce leaves topped with chopped tomatoes and cucumbers.
Notes
Salt: If using full-sodium soy sauce, add only a pinch of salt with the veggies and then add additional salt, only if needed, at the end to taste.
Chicken: I've made this recipe several times with ground chicken, and it works great. Break it into small pieces as it cooks and drain any excess liquid before stirring in the soy sauce and maple syrup.