Reality Check. I thought I would make the dish even healthier by replacing the cashews with water chestnuts and a little extra seasoning, hoping to achieve the crunch and saltiness of the nuts. I told my mom about the recipe the next day and she responded, “but why did you do that? Water chestnuts have a surprising amount of carbs whereas cashews don’t.” Um. Water chestnuts have carbs? That seems ridiculous. And unfair. They have zero flavor, right? For some reason I find it irritating.
Cashew Chicken Lettuce Tacos
2 heads Romaine lettuce hearts
1/4 cup chicken broth
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
1 tsp. rice vinegar
1/4 tsp. Asian sesame oil
1 Tbs. cornstarch
2 Tbs. grapeseed or canola oil
1 rotisserie chicken, de-boned
3 garlic cloves, minced
1 medium green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
4 green onions, white and light green portions, sliced
1 jalapeño chili, thinly sliced
1/2 cup coarsely chopped raw cashews
In a small bowl, whisk together the broth, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch. Set aside.
In a wok or a large nonstick fry pan over medium-high heat, warm the grapeseed oil until almost smoking. Stir fry the garlic, green and red bell peppers, green onions and jalapeño to the wok and stir-fry until crisp-tender, about 2 minutes. Add the chicken to the wok and add the cashews. Whisk the soy sauce mixture to recombine, add to the wok, and stir-fry until the sauce is nicely thickened, 2 to 3 minutes more.
Scrape the contents of the pan onto a warmed platter. Serve immediately with the lettuce leaves.