Cashew Chicken Lettuce Wraps

By 1For_Him

Ginger is easier to grate when it has been frozen first. Simply break into easy to hold pieces and freeze in a re-sealable freezer bag. When you’re ready to grate, take one piece out and grate on a coarse microplane or the fine section of a box grater.
I absolutely LOVE gochujang (Korean Pepper Paste) in this recipe because of its tangy, umami goodness. You can buy it on Amazon or at a good local grocer or Asian market. Or, you can substitute an equal amount of chili garlic sauce or sambal oelek.

Ingredients

• For the Stir Fry Sauce:
• 2 tablespoons light soy sauce
• 1 tablespoon honey
• 1 tablespoon gochujang or chili garlic sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, peeled and pressed or super finely chopped
• 1 teaspoon toasted sesame oil
• For the Chicken Cashew Stir Fry:
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch cubes
• 2 tablespoons peanut, canola, or grapeseed oil
• 1/4 cup cashews, roughly chopped
• For Serving:
• Washed and air-dried lettuce leaves
• minced red and/or yellow bell peppers
• finely chopped fresh cilantro or parsley
• sriracha or preferred hot sauce

Details

Adapted from foodiewithfamily.com

Preparation

Step 1

For the Stir Fry Sauce:
Whisk together all of the ingredients until the honey is incorporated fully and it is smooth. If your honey wants to 'seize' up in the sauce, you can microwave it for 15 seconds then whisk again until smooth.

For the Stir Fry:
Heat the oil in a large skillet or wok until it is shimmery. Add the chicken thighs and stir-fry them until no longer pink in the center and golden brown on the outside, about 8-10 minutes. Whisk the stir-fry sauce one more time then add to the pan with the cashews. Stir frequently and bring the sauce to a boil. Lower the heat and simmer until the sauce is thick and sticky, darker in colour and coats everything, about 2-4 minutes.

Turn off the heat and let the chicken stand for 5-10 minutes before piling in to the lettuce leaves. Garnish the wraps with finely chopped bell peppers, cilantro or parsley, and sriracha or the hot sauce of your choice.