Day 8 was absolutely SCRUMDIDDLYUMPTIOUS! (Yes I had to look that spelling up) 🙂 We had one of the family favorites. Chicken Cashew Lettuce Wraps. This recipe is slightly more time-consuming that the other recipes I have been posting only because you have to cut all the chicken up into small bite size pieces. I don’t even think I cut mine as small as you are supposed to but it still works. On days where we are not busy with baseball I like to make something other than crock pot meals. So here we go…. Oh wait….. My recipe is for double the meat and triple the sauce. The first time I made this there was not nearly enough chicken or sauce. You can follow my recipe as is for a bigger batch with leftovers for lunch or half everything. Also this recipe calls for 2 cups onions and I leave that out and just add a tbsp of onion powder. Okay.. NOW we can start.
Here is what you need.
For the sauce:
- 6 tbsp soy Sauce
- 3 tbsp rice vinegar
- 3 tbsp brown sugar
- 3/4 tsp ground red pepper (cayenne)
- 3/4 tsp ground ginger
- 3 tsp sesame oil
For the chicken:
- 4 chicken breasts (diced or cut into bite size pieces)
- green leaf lettuce (1-2 head depending on how many eating. I usually have one for dinner and one for leftovers)
- 6 tbsp canola oil (or oil of your choice)
- tbsp onion powder (omit of you choose to add the 2 cups onions)
- 4 garlic cloves, minced
- 2 two tsp soy sauce
- 1/2 cup cashews (I always add more since we leave out the onions)
- salt and pepper to taste (I never add either of these just extra cayenne)
First mix all the ingredients for the sauce and set aside for later. Make sure all of the brown sugar dissolves.
While the chicken is browning coarsely chop up you cashews.
Add the soy sauce to the pan with the minced garlic (and onions if you use them) and cook till nice and fragrant. Only about 30 seconds if you don’t use the onions. If you do you use the onions you want to cook till the are brown and tender.
Add the sauce you mixed earlier, the browned chicken, and cashews. Saute this for a few min and remove from heat. You may have a lot of liquid since the sauce is tripled. It can take some time to thicken up. What I like to do is take about a tbsp of cornstarch and mix it with a little cold water until it is smooth. Add this slowly, little by little, to the mixture until it thickens to a consistency you like. Make sure you do it slowly and stir in-between so it doesn’t get too thick. You want it a little runny but not soupy.
You are all done. Put chicken in a bowl and serve with a plate of green leaf lettuce and everyone can make their own wraps.
Sorry the pic turned out blurry
You can make this as spicy as you want by adding or decreasing the amount of cayenne. We all like spicy around here so I always add more. You can also have some Sriracha or chili paste on hand for anyone that wants it extra spicy but I think it ruins the flavor.
Let me know if you try this and what you think. It really is yummy and is even great cold the next day!
Thanks for reading!