Cashew Chicken Lettuce Wraps - SRC
Ingredients
Teriyaki Sauce:
- 2 Tbsp Braggs liquid aminos (or gluten free soy sauce or tamari)
- 1 Tbsp rice vinegar
- 1Tbsp coconut palm sugar (or could use honey or agave)
- 1/2 tsp ground ginger
- 1/8 tsp cayenne pepper
- 1 tsp Sesame oil
Chicken:
- 2/3 - 3/4 lb ground chicken (or chicken breast or tenders, diced in small pieces)
- 2 garlic cloves, minced
- 6 green onions, finely chopped
- 8 oz can sliced water chestnuts, chopped
- 1/2 cup chopped cashews
- 1-2 tsp Braggs liquid aminos or gluten free soy sauce
- coconut oil (canola or other neutral oil works here too)
- drizzle of sesame seed oil
- 3 shakes of crushed red pepper flakes, optional
- 8 butter lettuce leaves
Vegetable Topping:
- 2 carrots, peeled & Julienned
- 1/2 Tbs. Sesame Seeds
Instructions
- Mix all sauce ingredients, making sure the sugar dissolves.
- Place oil in a non-stick pan and cook chicken till cooked through and lightly browned. Add garlic, green onions, water chestnuts, cashews and 1 tsp. soy sauce and cook for two minutes. Add teriyaki sauce and cook on medium-high until sauce began to carmelize a bit on the chicken, stirring frequently. Lower heat to "low" and continue to cook a bit longer or until your desired consistency is reached.
- Drizzle with sesame seed oil to taste if desired and crushed red pepper to taste.
