Chicken and Cashews in Lettuce boats

These lettuce boats laden with tasty chicken and cashews make for a nice lunch or dinner. Proteine rich! This recipe is for three portions (lettuce boats).

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Step 1

Cut the chicken thighs into small pieces, slightly larger than the cashews.

Step 2

Dice the onion, cut the pepper and crush the garlic. Add to the pan with the sesame oil and cook until the onion becomes glassy.

Step 3

Add the chicken to the pan and stir fry. Chop the spring onion and add most of it, together with the cashews.

Step 4

Once the chicken is pretty much done, add the soy sauce, oyster sauce and sugar. Let it simmer for a bit and reduce down. Make sure to toss it around a little to ensure all the chicken and cashews is evenly coated.

Step 5

Optional: If it's still very watery what you have in your pan, add a teaspoon of cornstarch and a tablespoon of water to the pan. Stir well until the sauce thickens.

Step 6

Peel of a Romain lettuce leaf carefully and spoon in the chicken/cashew mix. Repeat until you have 3 filled Romain lettuce boats. Sprinkle the remaining spring onion slices over the top for decoration and a bit of an extra bite.