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Sunday, April 22, 2012

Recipe: Cashew Chicken Lettuce Wraps

I tried something new tonight. I have had lettuce wraps only one other time at PF Changs, and have been wanting to make them myself, but you know how it goes sometimes...you just keep putting it off. 


I discovered this recipe on Pinterest and it's from the blog She Wears Many Hats (which I have heard of and visited before). I made some changes to her original recipe to suit our tastes and what I had on hand. Here is the link to her recipe...please go over and show her and her blog some love. She has a great blog filled with amazing recipes, stories, tips...you name it, she has it. I'm looking at some of her gardening posts right now.


So, back to the dish. I couldn't try it out on the girls because they were gone. Hubby and I enjoyed it. 
I headed to Safeway to purchase some Butter Lettuce and when I picked up the container I noticed these roots attached to it. It was hydroponically grown and was labeled Living Butter Lettuce. That was kind of cool to me.


Cashew Chicken Lettuce Wraps
(Adapted from "She Wears Many Hats")Teriyaki Sauce:

2Tbs. soy sauce* (or Braggs liquid aminos)
1 Tbs. rice vinegar
1 Tbs. brown sugar
1/8 tsp. cayenne pepper
1/8 tsp. ground ginger
1 tsp. Sesame oil

Chicken:

3/4lb. chicken breast or tenders, diced in small pieces
6 green onions, finely chopped
1/2 c. diced baby bella mushrooms
3/4 c. chopped cashews (use a scant 3/4 c.)
1 tsp. soy sauce
canola oil
6-8 butter lettuce leaves

Vegetable Topping:

2 carrots, peeled & Julienned
1 zucchini, Julienned
1/2 Tbs. Sesame Seeds




Instructions:


Mix all sauce ingredients, making sure the brown sugar dissolves.We are not fans of "spicy" and we don't like too much ginger. To me this was a perfect combo, but you may want to add more pepper and ginger.


Place some canola oil in a non-stick pan and cook chicken till cooked through and lightly browned. Add green onions, mushrooms, cashews and 1 tsp. soy sauce...cook till mushrooms soften a bit. Add teriyaki sauce. At this point I cooked it on medium-med. high until sauce began to carmelize a bit on the chicken, stirring frequently. Lower heat to "low" and continue to cook a bit longer or until your desired consistency is reached. 
 

I combined the julienned veggies with the sesame seeds and we topped our lettuce wraps with them. I also served some brown rice on the side. This was such a satisfying and not too heavy meal. I ate 3 lettuce wraps and that was plenty.
With Joy UNquenchable,

4 comments:

  1. Oh Kirsten...these look delish! I've only had them at PF Chang's too. And have always wanted to try them on my own. So glad you shared this wonderful recipe! : )

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  2. Mmmm... Lettuce wraps are so good! I've never prepared them, but it may something I need to fix soon!

    Thanks for sharing!

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  3. Kirsten...these sound so yummy! I'm going to have to try these soon. Not sure how they'd go over with my hubby, but sounds like they would make a yummy lunch for me! Thanks for sharing what you did!

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  4. I loved making these for SRC this month!! They are SOOO yummy! Thanks for the inspiration!

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