Ingredients:
For Sauce:
2 tablespoons tamari (gluten free soy sauce)
1 tablespoon rice vinegar
1 tablespoon coconut sugar
¼ teaspoon ground red pepper
¼ teaspoon ground ginger
1 teaspoon sesame oil
For Cashew Chicken:
2 chicken breasts or thighs (about ¾ lb. total), diced
8 leaves of greenleaf or iceburg lettuce
3 tablespoons coconut oil
1 cup onion, diced
2 garlic cloves, minced
1 teaspoon tamari
¼ cup cashews, chopped
Salt and pepper to taste
Instructions:
For sauce:
~Mix all stir fry sauce ingredients making sure to dissolve coconut sugar. Set aside.
For Cashew Chicken:
~Heat coconut oil in pan over medium to medium high heat.
~Add diced chicken and brown (about 4-5 minutes).
~Remove chicken from oil.
~Add onions, garlic and 1 teaspoon tamari to pan; brown.
~When onions and garlic are brown and tender, add sauce, browned chicken, and cashews.
~Saute mixture for a few minutes and remove from heat.
~Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.
Serves: Makes 6-8 lettuce wraps.
