Post by Loupy on Feb 3, 2015 13:45:15 GMT -7
Cashew Chicken Lettuce Wraps :: Gluten-Free, Grain-Free, Dairy-Free
From: Author: Katie @ wellnessmama.com/
I must admit…I’ve never had cashew chicken at a restaurant so I don’t know what it is “supposed” to taste like. I saw a lot of pictures of Cashew Chicken going around Pinterest, and they looked good. Rather than clicking on the link to discover that the recipe probably called for a can of soda, or burlap, or something from Ikea, I figured I’d just experiment and figure out a good recipe for Cashew chicken.
This is one of the few recipes that I’ve liked on the first try. The flavors blend really well together, and the lettuce as a wrap is the perfect crispy complement to the sweet and savory chicken.
Prep time:10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Ingredients
1 pound of chicken breast or thighs, cut in to bite size pieces
¼ cup butter or coconut oil
1 teaspoon of garlic powder or 2 cloves of minced garlic
1 teaspoon natural salt
1 teaspoon black pepper
1 teaspoon dried basil (optional)
3 tablespoons (or more to taste) coconut aminos or organic gluten-free tamari
3 tablespoons (or more to taste) maple syrup
½ cup toasted cashews
Sliced red onions for garnish
Bibb lettuce leaves for serving
Instructions
Melt the butter/coconut oil in a large skillet and add the chicken (already cut in to bite sized pieces)
Sprinkle with the garlic, salt, pepper, and basil (if using) and saute until chicken is almost completely cooked and is no loner translucent.
Add the coconut aminos and continue to stir until the liquid from the coconut aminos starts to evaporate off.
Add the maple syrup and continue to stir for another 2-3 minutes or until maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.
Add cashews and stir until heated.
Let cool slightly and serve in lettuce leaves, topped with thinly sliced red onions (optional).
From: Author: Katie @ wellnessmama.com/
I must admit…I’ve never had cashew chicken at a restaurant so I don’t know what it is “supposed” to taste like. I saw a lot of pictures of Cashew Chicken going around Pinterest, and they looked good. Rather than clicking on the link to discover that the recipe probably called for a can of soda, or burlap, or something from Ikea, I figured I’d just experiment and figure out a good recipe for Cashew chicken.
This is one of the few recipes that I’ve liked on the first try. The flavors blend really well together, and the lettuce as a wrap is the perfect crispy complement to the sweet and savory chicken.
Prep time:10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
Ingredients
1 pound of chicken breast or thighs, cut in to bite size pieces
¼ cup butter or coconut oil
1 teaspoon of garlic powder or 2 cloves of minced garlic
1 teaspoon natural salt
1 teaspoon black pepper
1 teaspoon dried basil (optional)
3 tablespoons (or more to taste) coconut aminos or organic gluten-free tamari
3 tablespoons (or more to taste) maple syrup
½ cup toasted cashews
Sliced red onions for garnish
Bibb lettuce leaves for serving
Instructions
Melt the butter/coconut oil in a large skillet and add the chicken (already cut in to bite sized pieces)
Sprinkle with the garlic, salt, pepper, and basil (if using) and saute until chicken is almost completely cooked and is no loner translucent.
Add the coconut aminos and continue to stir until the liquid from the coconut aminos starts to evaporate off.
Add the maple syrup and continue to stir for another 2-3 minutes or until maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.
Add cashews and stir until heated.
Let cool slightly and serve in lettuce leaves, topped with thinly sliced red onions (optional).
