Chicken Cashew Wraps
I originally came up with this recipe for US Olympian Shaun White, who loves Chinese food. But in the spirit of Rio and in the spirit of aspiring for a gold medal, I'm including this super tasty recipe in my Rio 2016 collection! It's a really tasty dish, if I don't say so myself and it's great finger food for coffee table picnicking in front of the TV while you cheer on Team USA.
3 tbsp. vegetable oil
1 1/4 pounds boneless, skinless chicken breasts, chopped into 1/4 inch piecses
1 tsp. cornstarch
1/4 cup finely chopped green onion bottoms, plus 2 tablespoons thinly sliced green onion tops
2 tsp. minced garlic
1/2 tsp. crushed red pepper, or to taste
2 cups snow peas, ends and threads removed
1 large julienned red bell pepper
1/2 red onion, thinly sliced
2 celery stalks, peeled and cut into small 1/4 inch pieces
1 cup chicken stock
1/4 cup hoisin sauce
2 tbsp. low sodium soy sauce
1/2 cup roasted cashews
Freshly ground black pepper
16 Boston Bibb or Butter lettuce leaves
Heat the oil in a wok or a large saute pan over high heat. Toss the chicken in cornstarch to coat. When the oil is hot, add the chicken, and cook until it just turns opaque, about 3 to 4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, celery, and cook until just tender, about 1 minute.
Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine.
Remove the chicken from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients.
Season the mixture with pepper, to taste.
Serve the chicken mixture in a bowl with a spoon alongside the lettuce wraps.