Cashew and Basil Chicken Lettuce Wraps
These cashew basil wraps manage to strike a delicate balance between sweet and salty (thanks to a hoisin-soy sauce), crunchy and tender, rich and refreshing.
Servings: 4 Servings
Calories: 371kcal
Ingredients
- ½ cup unsalted cashews
- ¼ cup low sodium chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 2 garlic cloves minced
- 1 pound lean ground chicken breast
- 2 scallions white and light green parts, chopped
- ½ cup roughly chopped fresh basil leaves
- 1 head Boston bibb, or iceberg lettuce
Instructions
- Preheat the oven to 350. Spread the cashews on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool slightly and then chop the cashews.
- In a small bowl, whisk the chicken broth, hoisin, soy sauce, sugar, and cornstarch.
- In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the chicken and cook, breaking up the meat with a spatula, until browned, 4 to 6 minutes. Add the scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Stir in the fresh basil and cashews.
- To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves.
Nutrition
Calories: 371kcal | Carbohydrates: 40g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Sodium: 763mg | Fiber: 6g | Sugar: 6g