Cashew Chicken Lettuce Tacos

We have been cutting back a bit on some carbs, so I decided to try this recipe for Asian tacos that uses romaine lettuce leaves to hold the filling. It’s from The Superfoods Cookbook by Dana Jacobi, which I picked up at the library. It contains lots of interesting recipes; this one was a hit. Using lettuce as a vehicle really emphasizes the other flavors. We didn’t miss the tacos (but larger romaine leaves would have been helpful).

Instead of a green and red bell pepper, I used two ancient sweets, a variety of red pepper that has been in stores for a few years in the Midwest. They are long, skinny, thin-skinned and extra sweet. I love them.

I skipped the jalapeño for my husband’s sake and used Vidalia onion rather than make a trip out to buy green onions. If someone can’t eat cashews, substitute another nut or add thinly sliced celery with the vegetables.

This dish cooks fast once you have everything assembled and ready to go. Don’t forget the cornstarch like I did, or you’ll end up with soupy taco filling and messy hands and plates!

Cashew Chicken Lettuce Tacos

2 heads romaine lettuce hearts

1/2 cup  chicken broth, low-sodium if preferred

2 tbsp. hoisin sauce

1 tbsp. soy sauce, low-sodium if preferred

1/4 tsp. Asian sesame oil

1 tbsp. cornstarch

2 tbsp. grapeseed or canola oil

3/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes (or julienne it as I did)

3 cloves garlic, minced

1 medium green pepper, seeded and diced or julienned

1 large red bell pepper, seeded and diced or julienned

4 green onions, white and tender green parts, sliced (I used 1/2 cup sweet onion, diced)

1 jalapeño, thinly sliced

1/2 cup coarsely chopped raw (or roasted) cashews

Roughly chopped cilantro for garnish (optional)

Separate the lettuce leaves from the heads, tearing out any rough ribs and discarding any blemished or discolored leaves.

In a small bowl, whisk together the broth, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch. Set aside.

In a wok or large nonstick skillet, heat the oil over medium high heat until almost smoking. Add the chicken and stir-fry until browned, 1 to 2 minutes (you will cook it a little more in a bit). Transfer the chicken to a plate or bowl with a slotted spoon. Add vegetables to the pan and stir-fry until tender-crisp, about 2 minutes. Return the chicken to the pan and add the cashews. Stir the sauce again and add to the pan. Stir-fry until the chicken is opaque throughout and the sauce is thickened, 2 to 3 minutes longer.

Scrape the contents of the pan into a bowl or platter and scatter with cilantro if desired. Scoop into the lettuce leaves and fold them like tacos to eat.