vegetable oil, chicken breasts, cornstarch, green onions, garlic, red pepper, peas, bell pepper, red onion, celery, chicken stock, hoisin sauce, soy sauce, cashews, lettuce
We originally came up with this recipe for US Olympian Shaun White, who loves Chinese food. But in the spirit of Rio and aspiring for a gold medal, we brought back this super tasty recipe in our Rio 2016 collection.
Even when we’re not watching Olympic sports, however, this is one scrumptious snack, if we don’t say so ourselves. It’s great finger food for a coffee table picnic in front of the TV while you cheer on your favorite sports team. So if you’re in the mood for something spicy and fresh, here’s your recipe.
3 tablespoons vegetable oil
1 ¼ pounds boneless, skinless chicken breasts, chopped into ¼-inch pieces
1 teaspoon cornstarch
¼ cup green onion bottoms, finely chopped
2 tablespoons green onion tops, thinly sliced
2 teaspoons minced garlic
½ teaspoon crushed red pepper, or to taste
2 cups snow peas, ends and threads removed
1 large red bell pepper, julienned
½ red onion, thinly sliced
2 celery stalks, peeled and cut into ¼-inch pieces
1 cup chicken stock
¼ cup hoisin sauce
2 tablespoons low sodium soy sauce
½ cup roasted cashews
Freshly ground black pepper
16 Boston Bibb or Butter Lettuce leaves
Heat the oil in a wok or a large sauté pan over high heat. Toss the chicken in cornstarch to coat. When the oil is hot, add the chicken and cook until it just turns opaque, about 3–4 minutes. Add the green onion bottoms, garlic, and crushed red pepper and cook until fragrant, about 30 seconds. Add the snow peas, red bell pepper, onion, and celery. Cook until just tender, about 1 minute.
Add the chicken stock, hoisin, and soy sauce to the wok. Stir to combine.
Remove the chicken mixture from the heat. Add the green onion tops, roasted cashews, and toss to combine all the ingredients.
Season the mixture with pepper, to taste.
Serve in a bowl and use a spoon to scoop a healthy amount of chicken mixture into each lettuce leaf. Wrap up and enjoy!