Cashew Chicken Lettuce Wraps
Easy to make and you can have dinner on the table in less than 30 minutes. It's light, yet filling and loaded with flavor!
- Prep Time: 5
- Cook Time: 20
- Total Time: 25
- Yield: 2 1x
- Category: Main
- Method: Sautéing
- Cuisine: soy free
Ingredients
Scale
- 1 head of butter lettuce
- 1 pound organic ground chicken
- 2 tablespoons avocado oil
- ½ red bell pepper, diced
- 1 carrot, diced
- ½ onion, diced
- 4-5 mushrooms, chopped
- 3 cloves of garlic, minced
- 1 inch piece of ginger, minced or grated
- 2 green onions, thinly sliced
- ½ cup raw cashews
- 1 tablespoon sesame seeds
Sauce
- ⅓ cup coconut aminos (soy sauce alternative)
- 1 tablespoon rice vinegar
- 1 tablespoon raw honey, melted
- 3 tablespoon water
- 1 tablespoon arrowroot powder (cornstarch alternative)
- ¼ teaspoon red pepper flakes
Instructions
- In a small bowl whisk together garlic, ginger, coconut aminos, rice vinegar, honey, water, arrowroot, and red pepper flakes. Then taste and adjust flavor as needed and set aside.
- In a large skillet over medium-high heat avocado oil. Once hot add ground chicken with salt and pepper and cook until browned, about 5 minutes. Add red peppers, carrots, onions, and mushrooms, cook until veggies are slightly tender.
- Reduce heat to low and stir in the sauce, cashews, green onions, and sesame seeds. Simmer until sauce thickens.
Keywords: Cashew chicken lettuce wraps, soy free lettuce wraps, gluten free lettuce wraps
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