Cashew Chicken Lettuce Wraps

This cashew chicken formula is ideal for summer and one you need to put on your "should attempt" list. It's a dinner that my entire family cherishes and my significant other and I generally wind up returning for quite a long time. The chicken is so delicate and the sweet and tart sauce on top is really divine. We love to serve the cashew chicken in lettuce wraps, yet you could likewise serve over a bed of rice.

 

The cashews covered up all through this dish are unquestionably what take the chicken over the top! Cashews are one my #1 tidbits, so any possibility I can sneak them into supper, it's a success. They have so much flavor and are continually fulfilling. I love to utilize the salted simmered cashews for this cashew chicken formula… it generally adds the ideal flavor. I may have snuck a couple of cashews while making it as well. ;)

 

The cashews covered up all through this dish are unquestionably what take the chicken over the top! Cashews are one my #1 bites, so any possibility I can sneak them into supper, it's a success. They have so much flavor and are continually fulfilling. I love to utilize the salted cooked cashews for this cashew chicken formula… it generally adds the ideal flavor. I may have snuck a couple of cashews while making it as well. ;)

 

 

Ingredients

 

• 2 teaspoons minced garlic
• 1 teaspoon olive oil
• 2 pounds chicken breast , cut into 1-inch pieces
• 1 1/2 Tablespoon rice vinegar
• 1 Tablespoon salted butter
• 2 Tablespoons corn starch
• 3/4 cup chicken stock
• 1/4 cup low sodium soy sauce
• Lettuce cups or butter lettuce
• Green onions for serving, optional
• 3 Tablespoons hoisin sauce
• Salt and pepper , to taste
• 3/4 cup unsalted cashews

 

Instructions

 

1. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
2. While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
3. Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

 

 

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