The hot, summer months are fast approaching which means lighter, more refreshing dishes to put on the dinner table are a must.  Lettuce wraps are filling, healthy, and so versatile because they can be filled with different ingredients consisting of different textures and flavors. These cashew, chicken, and basil lettuce cups are sure to please while keeping your figure in check for the upcoming bathing suit season. Give them a try! 

Creating delicious recipes and meals in the comfort of your own kitchen can be so gratifying and rewarding. Yes, Austin has a huge variety of delicious restaurants to dine at, but why not prepare something that you can serve to loved ones and be proud of? A home-cooked meal is always appreciated. This recipe is easy to cook and fun to eat; we know you’ll love it!

Ingredients:

1/2 cup unsalted cashews
1 lb ground chicken breast
1 cup Shiitake mushrooms, chopped
2 cloves garlic, minced
3 scallions, white and green parts, thinly sliced
1″ piece ginger (1 Tbsp), minced
1/4 cup low sodium chicken stock
3 Tbsp hoisin sauce
2 Tbsp low sodium soy sauce
1 tsp sugar
1 tsp cornstarch
1 Tbsp canola oil
1/2 cup basil leaves, chiffonade
12 leaves Boston or Bibb lettuce

 

Preparation:

Preheat the oven to 350 degrees F. Spread the cashews on a half sheet pan and roast for about 5-7 minutes. Remove from the oven and set aside.

In a large saute pan over medium heat, heat the canola oil and brown the ground chicken until cooked through. Add the chopped mushrooms, garlic, and ginger and cook until tender, about 5 minutes. In the meantime, whisk together the chicken stock, hoisin sauce, soy sauce, sugar and cornstarch until well combined. Add the sauce mixture to the saute pan. Cook over medium low heat, until the sauce thickens a bit and all of the flavors are well combined, about 10 minutes. Add the roasted cashews to the chicken mixture. Sprinkle in the basil and season to taste. *You probably won’t need much, if any, salt because the soy sauce and hoisin sauce already contains salt.*

The crunch from the cashews, heat from the ginger, and earthy flavor of the fresh basil will take your taste buds on a delicious ride. Enjoy!

Recipe by Chef Jill McCoy | saltandpepper2taste.com

About The Author

Profile photo of Jill McCoy
Editorial Contributor/Recipe Developer

Jill is a Le Cordon Bleu Culinary Arts graduate who loves all things chocolate and wine.

Related Posts