Cashew chicken & lettuce wraps (P3)

By Bailey1_

Ingredients

• 1 lb ground chicken breast
• 1/2 onion, minced
• salt & pepper
• 2 garlic cloves, minced
• 1 ″ knob ginger, peeled & minced
• 2-1/2 TB Bragg's Aminos
• 1 TB + 1 teaspoon rice vinegar
• 1 TB sesame oil
• 1 TB raw almond butter
• 1/2 TB water
• 1/2 TB Xylitol (or Stevia)
• 2 teaspoons chili garlic sauce (or more if you like it hotter)
• dash of pepper
• 3 green onions, chopped
• 4 oz chopped jicama
• 1/4 cup raw cashews, chopped
• large lettuce leaves for wrapping

Preparation

Step 1

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add garlic and ginger then continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine soy sauce, rice vinegar, oil, almond butter, water, sweetener, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onions and jicama into the skillet then cook for 1-2 minutes until the onions are soft and the jicama are heated through.
4. Sprinkle with chopped cashew, and serve with cold lettuce leaves.


Makes 4 servings of 4 oz.