FSA Foodies – September 2018

  • On September 18, 2018

“These wraps manage to strike a delicate balance between sweet and salty, crunchy and tender, rich and refreshing,”

Serves 4

  • 1/2 cup unsalted cashews
  • 1/4 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp cornstarch
  • 2 tsp canola oil
  • 2 garlic cloves, minced
  • 1 pound ground chicken breast
  • 2 scallions, white and light-green parts, chopped
  • 1/2 cup roughly chopped fresh basil leaves
  1. Preheat the oven to 350°F. Spread the cashews on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool slightly, then chop the cashews and set aside.
  2. In a small bowl, whisk together the broth, hoisin, soy sauce, sugar, and cornstarch.
  3. In a 12-inch nonstick skillet set over medium-high heat, heat the oil. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  4. Add the chicken and cook, breaking up the meat with a spatula, until browned, 4 to 6 minutes.
  5. Add the scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Stir in the basil and cashews.
  6. To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves.

Recipe by Well+Good