Cashew and Basil Chicken Lettuce Wraps
Ingredients
The filling
-
1
lb
uncooked ground chicken breast
-
½
cup
unsalted cashews
-
2
tablespoons
low-sodium soy sauce
-
3
tablespoons
hoisin sauce
-
¼
cup
fat free low-sodium chicken broth
-
1
teaspoon
sugar
-
1
teaspoon
cornstarch
-
2
teaspoons
canola oil
-
2
cloves
garlic, minced
-
2
scallions
chopped (white and light green parts)
-
½
cup
roughly chopped fresh basil leaves
The wraps
-
12
leaves
Boston or Bibb lettuce
Instructions
- Preheat the oven to 350°F and toast the cashews on a baking sheet for about 10 minutes until golden.
- In a bowl, mix chicken broth, hoisin sauce, soy sauce, sugar, and cornstarch until combined.
- Heat canola oil in a large skillet over medium-high heat, then add minced garlic and cook until fragrant.
- Add ground chicken to the skillet, breaking it into bite-sized pieces, and cook until browned and cooked through.
- Stir in scallions and the sauce mixture, cooking for another 2 minutes until the sauce thickens.
- Mix in chopped basil and toasted cashews, then remove from heat.
- Serve the filling in lettuce leaves, about ¾ cup per serving.
Nutrition Facts (estimated)
Servings
4
Calories
371
Total fat
16g
Total carbohydrates
40g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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