Let me just start by saying that we loved this recipe! But a series of issues cropped up on our first attempt to make it. None of said issues were due to the recipe or to the dish itself. They were all on Eric & I.

I headed to the grocery store with my shopping list of the ingredients I needed to make this dish and ran into the first stumbling block. I was unable to find ground chicken at that store. It was an easily surmounted issue as we always have chicken breasts in the freezer and a meat grinder attachment for the stand mixer. Not a big deal.

The second stumbling block was not being able to find Boston or Bibb lettuce at the grocery store. I bought a green leaf lettuce that I thought would work instead. More on this issue in a bit.

The next problem was in grinding up the chicken. We assembled the grinder and attached it to the mixer, but could not get the chunks of chicken through the attachment. After a few reassembly attempts, it was discovered that a piece had been inadvertently left out of our initial assembly of the attachment. Once the additional piece was in place, the grinding proceeded smoothly.

The final stumbling block was during the meal itself. The lettuce I had gotten was curly and flimsy. It did not hold up well to being wrapped around the chunky chicken filling.

But we liked this dish enough to give it a second try. Despite the first attempt issues, the dish was easy to make and full of flavor. Our second attempt at it was much more successful. We now have a new chicken entree in our Summer rotation!

Cashew Chicken Lettuce Wraps (adapted from eatingwell.com) Total Time Required: 25 mins, Makes: 4 – 8 servings

Ingredients:

• 2 tablespoons olive oil, divided
• 1/2 cup sliced scallions, plus more for garnish
• 1/4 cup sliced shallot
• 2 tablespoons grated fresh ginger
• 2 pounds ground chicken
• 3/4 cup cashews, toasted
• 1/2 cup thinly sliced celery
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon chile-garlic sauce
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil
• head of Boston or Bibb lettuce
• toasted sesame seeds & thinly sliced scallions for garnish

Directions:

In a large cast-iron skillet or flat-bottom wok, heat 1 tablespoon of the oil over medium-low heat until it is shimmering. Add the scallions, shallot, and ginger and cook, stirring occasionally, until things start to soften, about 2 to 4 minutes.

Increase the heat to high and add the remaining tablespoon of oil and the chicken. Cook, breaking up the meat with a wooden spoon, until it is no longer pink and most of the liquid has evaporated, about 8 minutes.

Add the nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.

Whisk the broth and cornstarch in a medium bowl until it is smooth. Whisk in the lime juice, brown sugar, chile-garlic sauce, tamari, and sesame oil.

Add the sauce to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.

Transfer the chicken mixture to a serving bowl. Garnish it with scallions and sesame seeds.

Layer two leaves together and fill them with about 1/3 cup of the filling. Bring the sides together and enjoy the wrap like a taco.

An amusing story & and excellent meal came out of this recipe!  ~Linda

Cashew Chicken Lettuce Wraps (adapted from eatingwell.com) Total Time Required: 25 mins, Makes: 4 – 8 servings

Ingredients:

• 2 tablespoons olive oil, divided
• 1/2 cup sliced scallions, plus more for garnish
• 1/4 cup sliced shallot
• 2 tablespoons grated fresh ginger
• 2 pounds ground chicken
• 3/4 cup cashews, toasted
• 1/2 cup thinly sliced celery
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon chile-garlic sauce
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil
• head of Boston or Bibb lettuce
• toasted sesame seeds & thinly sliced scallions for garnish

Directions:

In a large cast-iron skillet or flat-bottom wok, heat 1 tablespoon of the oil over medium-low heat until it is shimmering. Add the scallions, shallot, and ginger and cook, stirring occasionally, until things start to soften, about 2 to 4 minutes. Increase the heat to high and add the remaining tablespoon of oil and the chicken. Cook, breaking up the meat with a wooden spoon, until it is no longer pink and most of the liquid has evaporated, about 8 minutes. Add the nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.

Whisk the broth and cornstarch in a medium bowl until it is smooth. Whisk in the lime juice, brown sugar, chile-garlic sauce, tamari, and sesame oil. Add the sauce to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.

Transfer the chicken mixture to a serving bowl. Garnish it with scallions and sesame seeds. Layer two leaves together and fill them with about 1/3 cup of the filling. Bring the sides together and enjoy the wrap like a taco.

The filling can be made ahead of time and stored in an airtight container in the fridge for up to 2 days.