Chicken and Cashews in Lettuce Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 Tbsp low-sodium soy sauce (or tamari, a wheat free soy sauce)3 Tbsp honey or agave nectar2 Tbsp canola oil1.5 lbs boneless, skinless chicken breasts, cut into piecesPepper2 cloves garlic, finely chopped1 Tsp grated ginger3-4 scallions, sliced5 oz. can water chestnuts, drained, chopped1/4 Cup roasted unsalted cashewsBoston, Bibb, or Butter lettuce, leaves seperated
Combine soy sauce and honey or agave in small bowl, set aside.
Heat oil in large skillet over medium-high heat.
Add chicken, sprinkle with pepper. Cook, stirring occasionally until almost cooked through.
Lower heat to med. and stir in the garlic and ginger. Add scallions and cook for 1 min. Stir in water chestnuts and half the soy sauce mixture. Continue to cook until chicken is cooked through. Remove from heat, sprinkle with cashews.
Divide lettuce leaves amond plates and spoon chicken over top. Serve with remaining soy sauce mixture for drizzling.
Number of Servings: 4
Recipe submitted by SparkPeople user MNICOLE17.
Heat oil in large skillet over medium-high heat.
Add chicken, sprinkle with pepper. Cook, stirring occasionally until almost cooked through.
Lower heat to med. and stir in the garlic and ginger. Add scallions and cook for 1 min. Stir in water chestnuts and half the soy sauce mixture. Continue to cook until chicken is cooked through. Remove from heat, sprinkle with cashews.
Divide lettuce leaves amond plates and spoon chicken over top. Serve with remaining soy sauce mixture for drizzling.
Number of Servings: 4
Recipe submitted by SparkPeople user MNICOLE17.
Nutritional Info Amount Per Serving
- Calories: 371.8
- Total Fat: 13.2 g
- Cholesterol: 98.6 mg
- Sodium: 549.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.4 g
- Protein: 42.3 g
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