This is a perfect summertime lunch or dinner. It comes together quickly and easily. If you want to leave out the chicken, you can substitute portobello mushrooms, pork, or beef. If you are the type who likes it hot and spicy, add more sriracha and some Tien Tsin peppers, aka Chinese red peppers!!  

 

2 lbs. chicken breasts, boneless and skinless

1 head butter lettuce or savoy cabbage

Salt and pepper

1 cup chicken broth

2 Tbsp tamari or soy sauce

½ tsp ginger, grated

¼ cup hoisin sauce

1 Tbsp rice vinegar

1 Tbsp cornstarch 

2 tsp sesame oil

3 cloves garlic, minced

1 tsp sriracha sauce

¾ cup cashews, unsalted

¼ cup chives, finely sliced

 

Cut the chicken into ½-inch cubes. Season the chicken pieces with salt and pepper.

 

Remove six good size leaves from the head of lettuce or cabbage. Rinse with cold water and pat them dry. Place them on paper towels in the refrigerator until ready to use. 


In a small bowl, whisk together the chicken broth, tamari or soy sauce, ginger, hoisin sauce, rice vinegar, and cornstarch.


Heat oil in a large skillet over medium heat. Add the chicken to the hot skillet. Cook the chicken, flipping once until cooked through, about 5 minutes.


Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Stir in the sriracha sauce, cashews, and most of the chives, reserving a little for the garnish.


To serve place the crisp leaves on a platter or individual plates. Spoon the chicken mixture onto the leaves and garnish with chives. Serve immediately. 

 

Just Salt It, and enjoy!