Wednesday, August 18, 2010

Cashew Chicken Lettuce Wraps

Editor's note:  you'll need to at least quadruple this if you're planning on making it for a shower.  One batch makes enough for 4 or 5.

If you've ever been to PF Changst than you've probably at least heard of their mean lettuce wraps. This recipe is inspired by those delicious apetizers but has a few extra flairs to it. I served this at a wedding shower and it was a major hit! And they turned out so pretty, it was perfect for entertaining. Classy and delicious, that's how we roll. This recipe easily multiplies and freezes well if you want to make extras to whip out on a busy night. Enjoy!

{What you need}
(Don't be intimidated...)
at least 8 dried Shiitake mushrooms
(I got mine in the asian food isle in a package, there were like 16 in it. I used all of them
because we're kind of obsessed with mushrooms in my household. )
1.5 pounds boneless, skinless chicken breasts, chopped in small pieces
5 tablespoons vegetable oil
1 teaspoon fresh minced ginger
2 cloves minced garlic
3 chopped green onions
8 oz. can bamboo shoots, chopped
8 oz. can water chestnuts, chopped
1 1/2 cup cashew nuts
1 can of Chinese Rice noodles
iceberg lettuce leaves

{Lettuce wrap sauce}
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon cooking sherry
1 tablespoon soy sauce 1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Reconstitute the shiitake mushrooms by boiling water and soaking the mushrooms in the hot water for thirty minutes. Once they have been soaked, drain and dice them, removing any woody stem. Set aside.

While the mushrooms are soaking, combine all of the ingredients for the sauce in a large bowl (you'll eventually be adding the chicken to this bowl, too), making sure the cornstarch is fully dissolved. Set aside.

In a large skillet over medium heat add 3 tablespoons oil. Once heated, add the chicken pieces and fry until chicken is no longer pink, stirring constantly, about three minutes. Remove cooked chicken from skillet, place in the large bowl with the sauce in it and coat chicken evenly with the sauce.

In the same skillet, add 2 more tablespoons of oil. Ad the fresh ginger, garlic, and green onions and stir fry for about 1 minute, or until the garlic is golden in color. DON'T OVERCOOK GARLIC. Add the mushrooms, bamboo shoots, and water chestnuts. Stir fry for an additional 2 minutes or so.

Add chicken and sauce mixture to the skillet and stir fry until the sauce thickens. Add the cashews right before you serve it.

Serve on chilled iceberg lettuce leaves with rice noodles.

*And the crowd goes wild!!*


Alisa said...

This looks really fantastic! Im printing this recipe and would love to make it this week.I love your recipes here!

Andee said...

Made this tonight. It is so fabulous and light. Thanks for the great recipe!

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