Chicken and Cashews in Lettuce Cups

Chicken and Cashews in Lettuce Cups
Photo by Ngoc Minh Ngo

Ingredients

  • 1 bunch scallions, trimmed and sliced
  • 1 8-ounce can sliced water chestnuts, drained
  • 3 tablespoons honey
  • 2 cloves garlic, finely chopped
  • 1 small head Boston or Bibb lettuce, leaves separated
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons canola oil
  • + 12 more ingredients
    • Pepper
    • 2 cloves garlic, finely chopped
    • 1 tablespoon grated ginger
    • 1 small head Boston or Bibb lettuce, leaves separated
    • 3 tablespoons low-sodium soy sauce
    • 1 ½ pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
    • ¼ cup roasted unsalted cashews
    • 2 tablespoons canola oil
    • Pepper
    • 1 tablespoon grated ginger
    • 3 tablespoons low-sodium soy sauce
    • ¼ cup roasted unsalted cashews

Combine the soy sauce and honey in a small bowl; set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Lower heat to medium and stir in the garlic and ginger. ...

View full recipe at My Recipes

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