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Asian Chicken Lettuce Wraps

Ingredients:

  • 1lb Chicken Breast
  • 9 Tbsps. Low Sodium Soy Sauce
  • 2 Garlic Cloves, Minced
  • 1 Tbsp.  Ginger, Chopped
  • 1 Tbsp. Rice Vinegar
  • 2 Tbsps. Water
  • 2 Limes, Juiced
  • 1 Tsp. Cornstarch
  • ½ Tsp. Thai Chili Paste (use more for more spice)
  • 2 Tbsps. Honey
  • 1 Tbsp. Olive Oil
  • 1 Cup Cashews, Chopped (Set Aside ½ Cup to Use as Topping)
  • 3 oz. Green Onions, Sliced (About 2-3 Whole Green Onions)
  • Butter Lettuce Leaves for Wrapping (You Can Also Use Romaine)
  • Cilantro, Chopped (Optional)

Instructions:

  1. Prepare the sauce: mix soy sauce, garlic, ginger, vinegar, water, lime juice, cornstarch, chili paste, and honey in a bowl. Set aside.
  2. In a large pan, bring water to a boil. Add chicken breast and cook for about 20-25 minutes or until chicken is cooked through and no longer pink inside. Cooking times may vary depending on the thickness of the chicken.
  3. Once the chicken is cooked, shred and cut into small pieces.
  4. Heat olive oil in a large skillet and add the shredded chicken. Cook for a few minutes until heated.
  5. Next, mix in ½ cup of chopped cashews to the chicken and cook for a few minutes. Mix in the sauce and cook for an additional 2-3 minutes. Finally, add in the green onions.
  6. Remove the chicken mixture from heat and scoop into each lettuce leaf. Top with cilantro and cashews and serve immediately.