Cashew Chicken Lettuce Wraps

I was happy to find this recipe inspiration from I Heart Naptime and adapt it to my needs.  Hubs and I agreed that it was really tasty and warrants repeat appearances at the dinner table.  You know its a good meal when hubs cannot stop taking forkfuls from the serving dish.  Give this a try for a quick, tasty meal.

Cashew Chicken Lettuce Wraps

1 Tbsp olive or peanut oil
2 boneless, skinless chicken breasts sliced into one inch chunks
2 tsp minced garlic
3/4 C chicken stock
1/4 C coconut aminos or gluten free soy sauce
3 Tbsp gluten free hoisin sauce (try the linked recipe)
1 1/2 Tbsp rice vinegar
1 Tbsp arrowroot powder or cornstarch dissolved in 1 Tbsp of water
salt and pepper to taste
2 medium carrots, peeled and cubed in small dice
1 can water chestnuts, drained and chopped into small pieces
3/4 C unsalted cashews

Washed lettuce leaves for lettuce cups.  We used butter leaf lettuce, although you can use Iceberg or romaine for a sturdier leaf.

Chopped green onion for serving


In a large skillet, add oil and heat to medium high heat.  Add the chicken in a single layer.  Add salt and pepper to season the chicken.  Allow to cook for 3 minutes or until brown and flip onto the other side.  Add carrots, garlic, and water chestnuts.  Let cook an additional 2-3 minutes until the chicken is completely cooked. 

While the chicken is cooking, whisk together the chicken stock, coconut aminos/soy sauce, hoisin sauce, vinegar and a sprinkle of salt and pepper.  Add the sauce when the chicken and veggies are completely cooked and bring sauce to a boil.  Turn heat down and continue to simmer sauce and allow it to reduce.  When the sauce has thickened, add the arrowroot/cornstarch slurry to the bubbling liquid and allow to thicken.  Remove from heat.

Serve immediately with lettuce cups topped with green onion slices!