Cashew Chicken Lettuce Tacos

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)

chicken lettuce tacos

Photo from Williams-Sonoma.com

Ingredients:

  • 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)

Directions:

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.