Cashew Chicken Lettuce Wraps

Recipe by The Gourmet RD

Ingredients

• 6 tbsp Cashew butter (or other nut butter)
• ¼ tbsp brown sugar
• ¼ cup low sodium soy sauce or tamari
• 3 tbsp sesame oil
• 1 tbsp Sriracha or chili garlic sauce
• 2 zest and juice of medium limes
• 1 inch piece fresh ginger,
• splash hot water
• 1 tbsp canola oil
• 1 lbs ground chicken
• 10 oz bag coleslaw mix
• coarse salt and ground black pepper (to taste)
• 2 heads Boston lettuce (or Bibb)
• 1 handful fresh cilantro
• 1 handful chopped cashews
• Sriracha (to taste)

Method

1. In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.
   
   Heat canola oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned.
   
   Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat. Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.

View the recipe instructions at The Gourmet RD