A chicken lettuce wrap, about to be devoured.
This recipe was a combination of several others, adapted for my preference for lots of vegetables, pineapple, and no peanuts. I thought it was very enjoyable, though I wouldn’t call it “authentic” tasting. However it was definitely good enough that I intend to troubleshoot the recipe until I find my missing secret ingredient. My boyfriend, meanwhile, was in love at first bite, and raved about them all night, and doesn’t want me to change a thing. Judge for yourself!
This recipe serves four people.
Ingredients
- 1 1b chicken breast, diced
- canola oil for cooking (I used coconut oil)
- 2 cups white onion, diced
- 4 cloves minced garlic
- 1/2 cup grated carrots
- 3/4 cup cashews
- 8 oz chopped mushrooms
- 1/2 green pepper, diced
- 1/2 yellow pepper, diced
- 1 can diced pineapples, drained
- ground black pepper
- 1 head large-leaf romain lettuce
- 1/2 cup cilantro, cut into 3″ pieces (for garnish)
For the sauce:
- 2 Tbsp soy sauce (mine was gluten-free)
- 2 Tbsp rice wine vinegar
- 2 Tbsp brown sugar (I cannot eat molasses so mine was plain old white sugar)
- 1/2 tsp ground red pepper
- 1/2 tsp ground ginger
- 2 tsp sesame oil
Cooking method:
* Note: My 9″ frying pan was not large enough to cook all the food here in one shot. I followed the same procedure but separated and cooked it in two batches. Also, I own aluminum-core stainless steel pans, so heat transfers through them VERY easily. I cooked my food on medium-high, and at times on medium.
- Separate the vegetables into two bowls. The first one should have the onions, garlic, green and yellow peppers and carrots. The second bowl should contain the mushrooms and pineapple.
- Add about 1 Tbsp cooking oil to the pan and add your chicken and sprinkle with black pepper. Cook over high heat, stirring very frequently, for about 5 minutes, or until the chicken is no longer pink. Remove from the pan and set aside.
- Add 1 more Tbsp cooking oil to the pan. Add the onions, garlic, peppers and carrots. Stir-fry over high heat for 5 minutes. Add the mushrooms and pineapple. Stir-fry an additional 3 minutes, or until the vegetables are no longer firm. Add sauce, chicken and cashews, stir to combine, heat through and remove from pan. Serve each portion in a leaf of lettuce, garnish with cilantro and serve. May be picked up and eaten like a taco!
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