Another fantastic recipe from my FAVORITE healthy-eating cook book, The Superfoods Cookbook by Dana Jacobi. A must buy at Hammertown. Come in and say you read about this book on our BLOG and get 15% off the book!
Cashew Chicken Lettuce Tacos
(Makes 4 servings)
- 2 heads romaine lettuce hearts
- ¼ cup low – sodium chicken broth
- 2 TBL hoisin sauce
- 1 TBL low-sodium soy sauce
- 1 tsp rice vinegar
- ¼ tsp Asian sesame oil
- 1 TBL cornstarch
- 2 TBL grapeseed or canola oil
- ¾ lb boneless, skinless chicken breasts, cut into ½ inch cubes
- 3 cloves garlic, minced
- 1 medium green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 4 green onions, white and tender green parts, sliced
- 1 jalapeno chile, thinly sliced
- ½ cup coarsely chopped raw cashews
- roughly chopped cilantro (optional)
1. Using your fingers, separate the lettuce leaves from the lettuce heads, tearing out any tough ribs and discarding any blemished or discolored leaves. Place the leaves on a plate, cover with moist paper towels, and refrigerate.
2. In a small bowl, whisk together the chicken broth, hoisin sauce, sauce, vinegar, sesame oil, and cornstarch. Set aside.
3. In a wok or a large nonstick frying pan, heat the grape seed oil over medium-high heat until almost smoking. Add the chicken and stir-fry until browned, 1-2 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the garlic, bell peppers, green onions, and jalapeno and stir-fry until tender-crisp, about 2 minutes. Return the chicken to the pan and add the cashews. Whisk the soy sauce mixture to recombine, add to the pan, and stir-fry until the chicken is opaque throughout and the sauce is nicely thickened, 2-3 minutes longer.
4. Scrape the contents of the pan onto a warmed platter. Serve right away with the lettuce leaves. Instruct diners to spoon the chicken-vegetable mixture into the lettuce leaves, add the cilantro, if desired, fold them up like tacos, and eat.