mrandmrsr: Chicken Cashew Chinese Lettuce Wraps

Chicken Cashew Chinese Lettuce Wraps

I was inspired to make this after my many craving for P.F. Chang's lettuce wraps. I LOVE their lettuce wraps, however, after I leave there, my stomach always aches and I feel as if I have eaten WAY too much salt. I decided to experiment with my own little recipe. I am terrible at writing recipes down. I like to just cook with the ingredients and add a little of this and a little of that. Well, I have written down the final details of this recipe, and I must admit, it was pretty great!

For the Cashew Chicken:
1 small onion, diced
1 teaspoon oil
1 teaspoon sugar
2 teaspoons grated ginger
3 cloves of garlic, minced
2 chicken breasts, cut into small cubes
1/4 cup chopped cashews
Lettuce wraps

For the Sauce:
1 teaspoon grated ginger
1 tablespoon rice wine vinegar
3 tablespoons teriyaki sauce
1 tablespoon saki
1 tablespoon brown sugar
(optional:1 teaspoon red pepper flakes for spice)

Directions:

1. After dicing the onion, add it to a non-stick pan with a tablespoon of oil. (any kind will do)

2. Add the teaspoon of sugar to the onions. It makes the onions caramelize quicker. You can also add salt and pepper to taste. I did not use a lot of salt. You could also add red pepper chili flakes to make it a little spicy.

3. Mince the garlic.

4. Grate the ginger. This is how I do it:

-Put the ginger in the freezer. When it is frozen, take it out, and grate it against any size grater. It will come out looking like shaved ice. This way, you will not bite down on large pieces of ginger.