Chicken Cashew Lettuce Wraps

Another new recipe!

We had this on Saturday night and it was another hit!  Hope you like it, too!

I originally got this recipe from http://shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/
and I followed it almost to the T.  Here is my slightly altered version below.  Also, I had some left over chicken so I pulled out my wok today for lunch and stir fried up some veggies and added the chicken, a little beef broth (like 1/3 cup) and a little more soy sauce and it was great with some leftover brown rice.

The recipe says this will make 6-8 lettuce wraps, so I doubled the recipe.

Ingredients

For stir fry sauce:

2 tablespoons soy sauce1 tablespoon rice vinegar
1 tablespoon brown sugar
1/8 teaspoon fresh red chili paste (I use Sambal Oelek--pictured below--by Huy Fong Foods, you find it in the Asian section but you could just use 1/4 tsp. red pepper flakes)
¼ teaspoon fresh ginger
1 teaspoon sesame oil

For Cashew Chicken:
2 raw chicken breasts (about ¾ lb. total), diced
8 leaves of greenleaf or iceburg lettuce
3 tablespoons canola oil (or oil of choice)
1 cup onion, diced
2 garlic cloves, minced
1 teaspoon soy sauce
¼ cup cashews, chopped
Salt and pepper to taste

Instructions

For stir fry sauce:

1. Mix all stir fry sauce ingredients making sure to dissolve brown sugar. Set aside.

For Cashew Chicken:

1. Heat oil in pan over medium high heat. Add diced chicken and brown (about 6-8 minutes, depending on the size of your chunks). Remove chicken from oil and set aside. Add onions, garlic and 1 teaspoon soy sauce to pan, saute until starting to caramelize and brown on edges. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
2. Spoon chicken mixture into individual lettuce leaves.   I served it with brown rice on the side.

Hope you love it!