Sunday, August 30, 2009

Thai Chicken Lettuce Wraps

Home Made Simple

Ditch the tortilla for crisp and refreshing iceberg lettuce wrapped around a tasty cashew chicken stir-fry. It makes a great hands-on dinner for the family or a flavorful, refreshing snack.

Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes

2 cups leftover cooked chicken breast, cut into 3/4” pieces
2 tablespoons peanut or canola oil
3 tablespoons soy sauce
3 tablespoons honey
2 teaspoons chili sauce
2 cloves garlic, minced
1/4 teaspoon ground ginger
1 bunch scallions, trimmed and sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup unsalted cashews, chopped
Pepper, to taste
1 head of iceberg lettuce, leaves separated into individual cups


Combine soy sauce, honey and chili sauce in a small dish and set aside.
Heat oil over medium-high heat in a large skillet. Add chicken and season with pepper as desired, cook for approximately 3 minutes, stirring occasionally.
Lower to medium heat and add garlic, ginger and scallions, cooking and stirring for about 1 minute.
Stir in water chestnuts and half of your sauce mixture. Continue to cook until chicken is heated through.
Remove from heat and sprinkle with chopped cashews. Spoon desired amount of the stir-fry mixture into the center of individual lettuce cups and drizzle with extra sauce. Simply hold filled lettuce cups like a taco to eat.


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