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Happy Friday, folks! What a great day for sharing a new, delicious recipe with my friends (that's you!).  It's absolutely gorgeous outside and that puts me in the mood for something light, fresh and super


Total time

20 minutes

Cuisines

Asian

Courses

Dinner


Ingredients

  • 6 tbsp Cashew butter
  • 0.25 tbsp brown sugar
  • 0.25 cup low sodium soy sauce or tamari
  • 3 tbsp sesame oil
  • 1Tbsp. tbsp Sriracha or chili garlic sauce
  • zest and juice of 2 medium limes
  • 1-inch piece fresh ginger,
  • splash hot water
  • 1 tbsp canola oil
  • 1 – 1 ½ lbs. ground chicken
  • 1 (10 oz.) bag coleslaw mix
  • coarse salt and ground black pepper
  • 2 heads Boston lettuce
  • handful fresh cilantro
  • handful chopped cashews
  • Sriracha

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.
Diets

✅ Low carb

Contains allergens

✅ Nut

✅ Soy

✅ Dairy