This snappy chicken recipe is a cinch to make and takes less than 30 minutes. I whipped it up for lunch over the weekend for my husband and me. Feel free to serve with some steamed jasmine rice if you like. As much as I’m a rice lover this was nice just wrapped in the lettuce leaves. Bibb (Boston or butter) lettuce looks so pretty & wraps so nicely because it’s more soft & delicate compared to its crunchy cousins. Feel free to use romaine or iceberg if you prefer. It’s not rocket science, I’m here merely to inspire you.
Besides tasting pretty gosh-darn delicious, I loved that I didn’t feel stuffed after I ate this. It was light but satisfying. Ok, that sounded like a horrible breakfast cereal commercial. Light but satisfying. Ugh, sorry…
Let’s chat about cashew nuts for a moment. I think I’m bordering on addicted to them. Ok so they’re high in fat blah blah blah buuuuuut, they’re also good for you. And get this, they have a lower fat content than most other nuts. Cashews, like most other nuts are heart healthy. The magnesium in them is good for your bones, blood pressure, sleep disturbances in menopausal women (that would be me) and magnesium can help migraine headaches, asthma…truly…magnesium is something you don’t hear a lot about but we need to. And we need to have more of it in our diets. Most of us have a below normal recommended daily intake of magnesium – eating a handful of nuts every other day may help this.
I used sugar snap peas for some extra crunch & because I love them but you could substitute red and yellow sweet peppers or green beans. Either would work. The sauce is the best part about this recipe…the combination of the orange & soy sauce with a touch of heat. I’ll definitely use the sauce mixture again, maybe next time I’ll try it with pork.
- 4 oz (113g) sugar snap peas, halved lengthways
- 1 tablespoon coconut oil (or olive oil)
- 12 oz (340g) skinless, boneless chicken breasts, thinly sliced
- salt and freshly ground pepper
- 4 garlic cloves, thinly sliced
- 1 tablespoon finely chopped ginger
- 3 tablespoons dry sherry
- 1 teaspoon finely grated orange rind
- 1/2 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon sambal oelek (chili paste) or sriracha sauce
- 1 tablespoon cornstarch (optional)
- 1/4 red onion, thinly sliced into wedges
- 4 green onions, cut into 1-inch (2cm) pieces
- 1/2 cup cilantro leaves
- 1/2 cup cashews, toasted
- Bibb (Boston/butter) lettuce leaves
- Bring a small saucepan of water to a boil; add peas. Leave peas in water for about 20 seconds until they turn bright green. Remove to a bowl of cold water; drain and set aside.
- Heat oil in a wok or large frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken in two or three batches for about 5 minutes per batch or until chicken is browned. Return all the chicken to wok.
- Add garlic and ginger. Cook 1 minute or until fragrant. Add sherry and cook for 1 minute to reduce sherry by half.
- In a measuring jug, combine orange rind, juice, soy sauce, sambal and cornstarch; stir until smooth. Add to chicken. Cook for 2 to 3 minutes until sauce is thickened and chicken is cooked.
- Add peas, red onion, green onion, cilantro leaves and cashews. Stir to combine and coat in sauce.
- Spoon into lettuce leaves. Serves 4.