Cashew Chicken Lettuce Wraps
- Yield servings
- 4 -- Boneless Skinless Chicken Breasts
- 1 cup Kikkoman Soy Sauce
- 2 slices Crystallized Ginger
- 1/2 tablespoon of Red Pepper Flakes (divided)
- 1 tablespoon Peanut Oil
- 1/2 cup Cashews
- 1 cup of Bean Sprouts
- 1/2 cup of Shredded Carrots
- 1 cup Edamame
- 1/4 cup Nakano Seasoned Rice Vinegar
- 1/4 cup Chicken Broth
- 1 tablespoon Cashew Butter
- 1 -- Tablspoon Honey
- 4 -- Heads of Bibb Lettuce
- 1/2 cup Thai Chili Sauce
- 2 tablespoons Honey
- 2 -- Tablesspoons Plum Jelly
- 1/2 cup Sesame Seeds (toasted)
- whole red chili peppers for garnish
Thinly slice Chicken Breasts and put into a zip lock plastic bag. Put into the bag, 1 cup of Kikkoman Soy Sauce, the 2 slices of crystallized ginger, 1/4 tablespoon of red pepper flakes, and 1 garlic clove. Marinate chicken in refrigerator for approx. 1 hour.
In a large skillet or wok, pour 1 tablespoon of peanut oil and heat to medium high. Drain the marinade from the chicken and put into hot skillet. Cook until chicken no longer is pink on the inside. Add the next 4 ingredients.
In a small mixing bowl, mix together 1/4 cup of the Nakano Rice Vinegar,1/4 cup chicken broth, 1 Tablespoon of Cashew butter, and honey, then pour over chicken and vegetables. Cover and simmer for about 15 minutes then take off lid and cook until the vinegar has evaporated.
Wash and dry lettuce then pull apart leaves. Fill each leaf with about 1/2 cup of the mixture.
Prepare dipping sauce by putting chili sauce, plum jelly, honey, and 1/4 tablespoon red pepper flakes into a small sauce. Heat over low heat until smooth.
Drizzle sauce over filling in the lettuce cups and then sprinkle with toasted sesame seeds. Fold over the leaf and enjoy.
Garnish serving platter with whole red chilis.