Start by marinating the chicken with soy sauce, oyster sauce and chili paste for 10 minutes. Then, stir-fry the chicken with ginger, and garlic, add the cashews and cook for another 1-2 minutes. Spoon the mixture into each lettuce cup, garnish with some chopped basil and sesame seeds for extra crunch and serve.
You can add more or less chili paste depending on your preferred level of spiciness. I made these with boneless, skinless chicken breast, feel free to use boneless chicken thighs. You can also sneak in some veggies: broccoli, snap peas, mushrooms, etc.
We love serving cashew chicken in lettuce wraps, but you could also serve it over a bed of coconut rice, noodles or cauliflower rice.
My favorite lettuce is Boston as the leaves are perfectly shaped like cups and they are easy to fold. Other options are iceberg, romaine, or butter lettuce.
Enjoy!
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
- Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
- Let the chicken marinate for 10 minutes.
- Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
- Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
- Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
- Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
NOTES
Serves: 8 (2 lettuce cups each serving)
Calories: 165, Fat: 8.1g, Saturated Fat: 1.3g, Cholesterol: 41.1mg, Sodium: 568mg, Carbohydrates: 7.4g, Fiber: 2.1g, Sugar: 2g, Protein: 17g
