Cashew Chicken Wraps
Cashew Chicken Wraps
Cashew Chicken Wraps
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 299
Ingredients
- Sauce Ingredients
- 85 g Soy Sauce Light
- 2 Tablespoons. peanut butter crunchy room temperature
- 3 Tablespoons. honey
- 2 Tablespoons. rice vinegar
- 1-2 garlic cloves finely Chopped
- 1 Tablespoons. sesame oil
- ½ teaspoon. red pepper flakes* crushed
- Filling Ingredients:
- 500 g boneless skinless chicken breast, cubed
- 30 g butter unsalted
- 3 spring onions sliced (white and green parts separated)
- 1-2 cloves garlic fienly chopped
- Sea salt and black pepper to taste
- 1 lettuce large separated, rinsed, and patted dry. I use a butter head lettuce, that’s one with large flatish leaves suitable for wraping things in. (see photo)
- 90 g. chopped cashews lightly salted
- *For less heat use ¼ teaspoon crushed red pepper flakes instead
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Whisk together the soy sauce, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
- Heat butter in a large nonstick frying pan/skillet set over medium heat. Add white part of the spring onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion starts to develop some color, approximately 2-3 minutes.
- Pour the chicken and sauce into the frying pan/skillet and stir to combine. Cook, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken, approximately 8-10 minutes.
- Remove from heat and divide the chicken mixture between the lettuce leaves. Top each wrap with the sliced spring onions and chopped cashews and serve immediately. Enjoy!
Paul's Tip: For best results, heat the peanut butter in the microwave for 15-20 seconds before adding to the sauce. It is easier to blend when slightly warm.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Asian, Cuisine, Main Courses, Meat, Recipes, Soups, Salads, Side Dishes & Sauces
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Hi Rik, If the oil is going to be cooked I always use plain sesame oil, I use toasted in dressings, etc. where it won’t be heated. Hoe this helps.
hello Mr Paul. when a recipe calls for sesame oil (tasteless), does it mean toasted sesame oil (very tasty). just wondering. Thank you, Rik.