Lettuce Boats with Chicken and Cashews
Ingredients
- —300 g chicken thighs
- —100 g cashews
- —1 spring onion
- —0.5 red chili
- —2 tablespoons soy sauce
- —2 tablespoons oyster sauce
- —1 tablespoon brown sugar
- —1 onion
- —2 cloves garlic
- —1 teaspoon sesame oil
- —6 leaves romaine lettuce
- —1 teaspoon cornstarch
- —1 tablespoon water
Instructions
Cut the chicken thighs into small pieces.
Finely chop the onion, garlic, and red chili.
Heat a splash of sesame oil in a wok or pan.
Gently sauté the onion, garlic, and red chili.
Add the chicken and cook until fully done.
Slice the spring onion into rings and roughly chop the cashews.
Add the spring onion and cashews to the pan.
Stir in the soy sauce, oyster sauce, and brown sugar.
Let the mixture simmer gently for about 10 minutes.
If the mixture is too liquid, thicken it with a little cornstarch mixed with water.
Arrange the lettuce leaves on a platter and fill them with the chicken mixture.
Serving Tip
These lettuce boats are light yet full of flavor, with tender cooked chicken and crunchy cashews nestled in crisp romaine lettuce. A refined lunch or an easy meal you can whip up in no time. Serve these lettuce boats immediately to keep the lettuce fresh and let the warm chicken mixture shine.
Storage Tip
The chicken mixture can be stored covered in the fridge for up to two days; always keep the lettuce fresh.