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New year, new eating habits! 2017 is going to be my healthiest year yet. I know it won’t be so difficult with easy and delicious recipes like this one! Definitely give this one a try. 

Last night I was craving something Asian-inspired, flavorful, but above all, it had to be healthy. Healthy doesn’t mean sacrificing any flavor. There are so many ways to enjoy the “healthy” foods. My cashew, chicken, and basil lettuce cups went above and beyond to meet my criteria. Next time you want Chinese take-out, you can whip up a delicious and healthy recipe just like this one.

For this recipe you will need:

1/2 cup unsalted cashews
1 lb ground chicken breast
1 cup Shiitake mushrooms, chopped
2 cloves garlic, minced
3 scallions, white and green parts, thinly sliced
1″ piece ginger (1 Tbsp), minced
1/4 cup low sodium chicken stock
3 Tbsp hoisin sauce
2 Tbsp low sodium soy sauce
1 tsp sugar
1 tsp cornstarch
1 Tbsp canola oil
1/2 cup basil leaves, chiffonade
12 leaves Boston or Bibb lettuce

Preheat the oven to 350 degrees F. Spread the cashews on a half sheet pan and roast for about 5-7 minutes. Remove from the oven and set aside.

In a large saute pan over medium heat, heat the canola oil and brown the ground chicken until cooked through. Add the chopped mushrooms, garlic, and ginger and cook until tender, about 5 minutes. In the meantime, whisk together the chicken stock, hoisin sauce, soy sauce, sugar and cornstarch until well combined. Add the sauce mixture to the saute pan. Cook over medium low heat, until the sauce thickens a bit and all of the flavors are well combined, about 10 minutes. Add the roasted cashews to the chicken mixture. Sprinkle in the basil and season to taste. *You probably won’t need much, if any, salt because the soy sauce and hoisin sauce already contains salt.*

Spoon the cashew and chicken mixture into the lettuce cups. Garnish with the sliced green onions. Enjoy!

 

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