Recipe: Cashew Chicken Lettuce Wraps
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
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
6-8 butter lettuce leaves
2 carrots, peeled & Julienned
1 zucchini, Julienned
1/2 Tbs. Sesame Seeds
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.
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,