{photo by Jenny Bischoff}
Instead of a Wednesday Wonder, today we bring back an old favorite… What’s for Dinner Wednesday! Here we feature a quick and easy recipe you can make for your family on a busy weeknight.
Now that the holidays with all their tempting treats are behind us, I for one am looking forward to eating healthy again – how about you? Today I’m sharing one of my very favorite go-to recipes of the past year. I found this over at Wellness Mama. It’s easy, it’s quick to prepare, it’s versatile, it’s super yummy, and it’s good for you!
I really should call it Cashew Chicken (or Turkey) Lettuce Wraps (or Bowls), because I often make this with ground turkey instead of chicken so the prep is even faster, and my kids love to eat this over rice and make a bowl out of it instead of a lettuce wrap. (See my comments in italics below.) I hope your family will enjoy this as much as mine has!
Cashew Chicken (or Turkey) Lettuce Wraps (or Bowls)
from Wellness Mama
Serves 4
Ingredients:
- 1 pound of chicken breast or thighs, cut in to bite size pieces (or use ground turkey to save even more time)
- ¼ cup butter or coconut oil
- 1 teaspoon of garlic powder or 2 cloves of minced garlic
- 1 teaspoon natural salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 3 tablespoons (or more to taste) Coconut Aminos or naturally fermented soy sauce
- 3 tablespoons (or more to taste) maple syrup
- ½ cup toasted cashews
- Sliced red onions for garnish (I also add shredded carrots, diced cucumber, thinly sliced radish, cilantro, or any other veggie I have that sounds good…)
- Bibb lettuce leaves for serving (sometimes I only have romaine – that works too)
Directions:
1. Melt the butter or oil in a large skillet and add the chicken, already cut in to bite sized pieces (or ground turkey).
2. Sprinkle with the garlic, salt, pepper, and basil and sauté until chicken is almost completely cooked and is no loner translucent.
3. Add the coconut aminos and continue to stir until the liquid from the coconut aminos starts to evaporate off.
4. Add the maple syrup and continue to stir for another 2-3 minutes or until maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.
5. Add cashews and stir until heated.
6. Let cool slightly and serve in lettuce leaves, topped with thinly sliced red onions (and carrots, cucumber, radish, cilantro, etc.)
Next week we will return to Wednesday Wonders – send in your wonder moments to share on the blog!
