Well, last night I tried a new recipe and it was a big hit! Andy isn't real fond of new recipes but when I found this recipe I really thought he'd like it. So our menu consisted of Chicken & Cashew Lettuce Wraps and Fried Rice. It was delicious. We love the Lettuce wraps at PF Chang's and these were a good at home version. Today at school Gayla suggested adding the rice noodles and I think that would be a good idea. The fried rice was made from a little seasoning mix, like a little envelope of seasoning. It was pretty good for fried rice at home. Here is the recipe for the Lettuce Wraps.
3 T soy sauce
3 T honey
2 T canola oil
1 1/2 pounds chicken cut into small chunks (I used 3 pieces)
2 cloves garlic, finely chopped (I buy the little jar of garlic that is already peeled and finely chopped)
1 t ginger or 1 T grated fresh ginger (I used the spice)
1 bunch scallions, trimmed and sliced
1 can sliced water chestnuts drained
1/4 cup unsalted cashews OR rice noodles like they serve at PF Chang's
1 small head Boston or Bibb lettuce, leaves separated (we used Boston but it wasn't sturdy or crispy enough!)
Combine soy sauce and honey. Set aside.
Heat oil in large skillet or wok over medium high heat.
Season chicken with pepper and cook, stirring occasionally,until it begins to brown, about 3 min.
Lower heat to medium and stir in garlic and ginger. Add the scallions and cook 1 minute longer. Stir in water chestnuts and half of soy sauce mixture. Continue to cook until chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews. Spoon onto lettuce leaves. Serve with the remaining soy sauce mixture for drizzling.
We didn't have leftovers!
I'll have to post the picture later, Andy has the camera!