Asian Lettuce Wraps

Grape Tomato and Mozzarella Salad
October 3, 2019
Roasted Eggplant and Tomatoes
October 3, 2019


¼ cup cashews
2 chicken breasts, cubed
3 cloves garlic, minced
½ onion, chopped
1 RedHat Red Pepper, chopped
2 cups shiitake mushrooms, sliced matchstick-style
2 tbsp soy sauce
½ tsp brown sugar
5 tbsp hoisin sauce
1 tbsp chili paste
1 tbsp olive oil
2 green onions, thinly sliced
1 head of RedHat Living Butter Lettuce
2 cups Steam fried crispy Asian noodles


1. Heat a large skillet to medium high heat. Add peanuts and stir occasionally until roasted. Remove from pan and set aside.
2. Heat 1 tbsp oil in same skillet over med heat. Add garlic and sauté until softened. Add chicken, stir fry until no longer pink.
3. Add onion, pepper, and mushrooms and sauté for two minutes, or until soft.
4. In a separate pot, dissolve the brown sugar in the soy sauce. Add to the vegetables in the pan. Continue to stir-fry for another two minutes before adding the chili paste and hoisin sauce. Stir in green onions and remove from heat.

To assemble: Tear butter lettuce into leaves, and place noodles on the lettuce. Add the stir-fried chicken and vegetables, and top with roasted cashews.