• Cashew Chicken Lettuce Wraps



    • 2 boneless, skinless chicken breasts (or 4-6 thighs)
    • 2 spring onions, diced
    • 2 tablespoons peanut oil
    • 1/2 cup peanut butter
    • 2 tablespoons soy sauce
    • 1/2 cup chicken broth
    • 1/4 cup cashews
    • 1 tablespoon sesame seeds
    • Iceberg lettuce leaves


    1. Heat peanut oil in a fry pan over a medium – high heat. Add spring onions and cook for 2 minutes to soften. Remove from pan and set aside
    2. Chop chicken into 1/2 inch pieces and add to pan. Cook until no longer pink in the middle. Remove from pan and set aside
    3. Add peanut butter and soy sauce to the pan juices. Stir to combine. It will thicken fairly quickly
    4. Stir in chicken broth, chicken,spring onions and cashews. Combine well and reduce slightly
    5. Serve immediately on lettuce leaves. Sprinkle with sesame seeds