Cashew Chicken Lettuce Wraps

Adapted Recipe & Photo From Rachael DeVaux

Serves Two-Three

The Ingredients

Mixture

• 2 large organic chicken breasts, cubed, trimmed and tenderized

• 1 tbsp EVOO

• 2 tbsp sesame oil

• 1/2 cup diced red onion

• 1/2 tbsp minced garlic

• 1/2 tsp ground ginger

• 1/4 cup coconut aminos

• 3 tbsp water

• 1 tbsp arrowroot starch (thickener- can substitute with corn starch)

• 1/3 cup sliced cashew

• sea salt and pepper, to taste

Toppings

• 1/2 cup chopped green onion

• 1 cup coleslaw mix

• 1 large bell pepper, thinly sliced

• 1 head butter lettuce

The Instructions

• Heat a medium skillet over medium-high heat. Add the oils, onion and garlic. Sauté until fragrant, about 2 minutes.

• Add in the cubed chicken breasts. Cook for 5-7 minutes until browned and almost fully cooked.

• In a small dish, whisk the ginger, coconut aminos, water, and arrowroot starch. Pour mixture over the chicken and add in the sliced cashews, and s + p. Reduce heat to medium-low and cover. Let simmer for another 5-7 minutes.

• Place cashew chicken mixture in butter lettuce cups and add toppings. DIG IN!