Chicken and Cashews in Lettuce Wraps

Chicken and Cashews in Lettuce Wraps
Ngoc Minh Ngo
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

3
tablespoons
low-sodium soy sauce
3
tablespoons
honey
2
tablespoons
canola oil
1 1/2
pounds
boneless, skinless chicken breasts, cut into 3/4-inch pieces
black pepper
2
cloves garlic, finely chopped
1
tablespoon
grated ginger
1
bunch scallions, trimmed and sliced
1
8-ounce can sliced water chestnuts, drained
1/4
cup
roasted unsalted cashews
1
small head Boston or Bibb lettuce, leaves separated

Directions

  1. Combine the soy sauce and honey in a small bowl. Set aside.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
  4. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
  5. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
  6. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.
Kate Merker
April 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Protein 38 g
  • Carbohydrate 25 g
  • Sugar 15 g
  • Fiber 2 g
  • Fat 14 g
  • Sat Fat 2 g
  • Sodium 385 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.

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