Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs chicken breast (diced)
  • 1 small onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1/2 inch knob ginger (minced)
  • 1 small zucchini (diced)
  • 1 small bell pepper (diced)
  • 1 cup cashews (coarsely chopped)
  • 2 green onion sprigs (chopped)
  • 1/4 cup cold water
  • 2 tbsp soy sauce (I used aminos)
  • 2 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1/2 tbsp cornstarch
  • 1 head of butter (iceberg or Romaine lettuce, leaves separated)
  • 1 tbsp avocado or any oil (for frying)

Instruction

  • Make sure all ingredients are chopped and ready.
  • Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.
  • Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.
  • Add chicken and cook for 10 minutes, stirring occasionally.
  • Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken along with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.
  • Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top. If someone is very hungry, serve over a bed of Instant Pot brown rice or Instant Pot quinoa.