Asian Wrap with Lettuce, Chicken, and Cashews
For something different from the traditional Asian sauté, I am presenting a somewhat original recipe! Instead of savouring your chicken sauté on a bed of rice, I suggest you serve it on a lettuce leaf. In addition to adding color to your plate, it will add a touch of freshness!
Per serving: 425 calories / 31 g carbs / 8 g fat / 27 g proteins / 6 g fibre
5 ml (1 teaspoon) olive oil
1 onion, cubed
3 garlic cloves, chopped
5 ml (1 teaspoon) fresh ginger, grated
190 ml (3/4 cup) de carrots, grated
1 sweet red pepper, cubed
360g (2) chicken breast, cubed
30 ml (2 tablespoons) rice vinegar
15 ml (1 tablespoon) oyster sauce
15 ml (1 tablespoon) low-sodium soy sauce
15 ml (1 tablespoon) honey
60 ml (1/4 cup) unsalted cashews, chopped
8 large Boston lettuce leaves
1 green onion, minced
Side dish (per person)
125 ml (1/2 cup) basmati rice, cooked in low-sodium chicken broth
- In a pan, brown the onions in olive oil over medium heat for about 3 minutes. Add the garlic, ginger, carrots, sweet red pepper, and cook for another 5 minutes. Then, add the chicken, and cook for another 5 minutes. Add salt and pepper.
- In a small bowl, mix the rice vinegar, oyster sauce, soy sauce, and honey. Add to the chicken and vegetables mix, and continue cooking for another 2 minutes while stirring. Add the cashews at the very end, right before serving.
- Garnish the lettuce with the chicken-cashew mix, and sprinkle with green onions. Add a serving of basmati rice as side dish.
By Sophie Blais