This playful spin on tacos starts with a savory Asian-style chicken-and-vegetable stir-fry, then uses crisp, fresh romaine lettuce as a stand-in for tortillas. Chopped cashew nuts add healthy crunch and fresh cilantro adds freshness.
Cashew Chicken Lettuce Tacos
2 heads romaine lettuce hearts
1/4 cup (2 fl. oz./60 ml) low-sodium chicken broth
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
1 tsp. rice vinegar
1/4 teaspoon Asian sesame oil
1 Tbs. cornstarch
2 Tbs. grapeseed or canola oil
3/4 lb. (375 g) boneless, skinless chicken breasts, cut into 1/2-inch (12-mm) cubes
3 garlic cloves, minced
1 green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
4 green onions, white and tender green parts, sliced
1 jalapeño chile, thinly sliced
1/2 cup (2 oz./60 g) coarsely chopped raw cashews
Coarsely chopped fresh cilantro (optional)
Using your fingers, separate the lettuce leaves from the lettuce heads, tearing out any tough ribs and discarding any blemished or discolored leaves. Place the leaves on a plate, cover with moist paper towels and refrigerate.
In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch. Set aside.
In a wok or a large nonstick frying pan, heat the grapeseed oil over medium-high heat until almost smoking. Add the chicken and stir-fry until browned, 1 to 2 minutes. Using a slotted spoon, transfer the chicken to a plate. Add the garlic, bell peppers, green onions and jalapeño and stir-fry until tender-crisp, about 2 minutes. Return the chicken to the pan and add the cashews. Whisk the soy sauce mixture to recombine, add to the pan and stir-fry until the chicken is opaque throughout and the sauce is nicely thickened, 2 to 3 minutes longer.
Scrape the contents of the pan onto a warmed platter. Serve right away with the lettuce leaves. Instruct diners to spoon the chicken-vegetable mixture into the lettuce leaves, add cilantro, if desired, fold them up like tacos and eat. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.