Cashew Chicken Lettuce Wraps with Orange-Ginger Sauce

• Gluten free

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 Carrots, large small
  • 3 cloves Garlic
  • 1 tbsp Ginger
  • 3 Green onions
  • 16 Leaves lettuce
  • 1 Orange, zest of
  • 1 Red bell pepper, small

• Condiments

  • 3 tbsp Honey
  • 6 tbsp Soy sauce, low sodium

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Rice vinegar

• Nuts & Seeds

  • 1 cup Cashews, lightly salted

• Liquids

  • 2 tbsp Water

Found on kristineskitchenblog.com

Description

Ingredients

• 1 tablespoon finely chopped ginger
• 3 cloves garlic, minced
• zest of 1 orange
• 6 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 large carrots, chopped small
• 1 red bell pepper, chopped small
• 1 cup lightly salted cashews, coarsely chopped
• pinch red pepper flakes
• 3 green onions, thinly sliced
• 16 leaves lettuce, for wrapping

Directions

• Heat olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it into pieces, while you chop the carrots and bell peppers. After the chicken has been cooking for about 5 minutes, add the chopped carrots and bell peppers to the skillet. Continue to cook, stirring occasionally, until chicken is browned and cooked through.
• Meanwhile, place all sauce ingredients in a small bowl and whisk to combine. Set aside.
• Once the chicken is cooked, add the cashews and red pepper flakes to the skillet. Cook, stirring, for 1-2 minutes. Add the sauce and cook for 1-2 minutes more until most of the liquid has absorbed. Stir in the green onions and remove from the heat.
• Place chicken and vegetable mixture in a serving bowl and let everyone assemble their own lettuce wraps at the table. Enjoy!