Cashew Chicken Lettuce Wraps

INGREDIENTS

• 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces

• 4 tablespoons oyster sauce

• 4 tablespoons low-sodium soy sauce

• 2 tablespoons sesame oil or olive oil

• 2 cloves garlic minced or grated

• 1 teaspoon grated fresh ginger

• 1 teaspoon chili paste

• 1/3 cup (50 grams) raw cashews

• 8 Boston lettuce leaves

• Toppings (optional): thinly-sliced basil, sesame seeds

INSTRUCTIONS

1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.

2. Let the chicken marinate for 10 minutes.

3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.

4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.

5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.

6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.

7. Enjoy!

Alternate:

Ingredients

• For the Chicken (or Mushrooms)

  • 1 egg white

  • 1 Tbs cornstarch

  • 1 Tbs rice wine vinegar

  • 1 1/2 lbs skinless, boneless chicken breasts, diced or sliced button mushrooms

• For the Stir-Fry Sauce

  • 2 Tbs oyster sauce

  • 1 Tbs hoisin sauce

  • 1 Tbs soy sauce

  • 1 Tbs rice wine vinegar

  • 1 tsp toasted sesame oil

  • 2 tsp cornstarch

• For the Noodles (optional)

  • 1 bundle of bead thread noodles

  • Peanut oil for frying

• For the Stir-Fry

  • 1/3 cup water

  • 3 Tbs peanut oil

  • 3 cloves minced garlic

  • 1 tsp minced, peeled ginger

  • 1 jalapeño pepper, seeded and minced

  • 4 minced scallions

  • 1/2 tsp salt

  • 1/4 tsp sugar

  • Iceburg or butter lettuce leaves

Instructions

1. Prepare chicken or mushrooms:

   1. Whisk the egg white, cornstarch and rice wine vinegar in a bowl.

   2. Add the chicken and toss to coat. Cover and refrigerate for approx 30 minutes.

2. Make the stir-fry sauce:

   1. Whisk the water, oyster, hoisin and soy sauces, the rice wine vinegar and sesame oil in a bowl.

   2. Whisk in the cornstarch until desolved.

3. Fry the noodles:

   1. Pull the noodles apart into sections.

   2. Heat 3/4 inch peanut oil in a medium size pan until a deep-fry thermometer reads 380°. Working in batches, press the noodles into the oil with a spatula until their puff up.

   3. Drain on paper towels.

4. Make the stir-fry:

   1. Heat 3 Tbs peanut oil in a large pan over medium heat.

   2. Add the chicken or mushrooms as well as garlic, ginger, jalapeño, scallions, salt and sugar and cook for approx 4-6 minutes. (A bit longer for the mushrooms)

   3. Serve the noodles and stir-fry with the lettuce leaf cups.