You may also like
Categories:Viewed: 37 - Published at: 9 years ago
Ingredients
- 1 whole Zucchini (medium)
- 1/2 whole Onion
- 4 whole Skinless And Boneless Chicken Thighs
- 1 Tablespoon Olive Oil, Or More As Needed For The Skillet
- 1/2 cups Water Chestnuts
- 1/2 cups Cashews
- 1/2 cups Bottled Stir Fry Sauce
- 18 whole Iceberg Lettuce Leaves
- 2 cups Cooked Rice (optional)
Method
- Start by dicing your zucchini and onion into bite-size chunks.
- Split the zucchini in half lengthwise, then into quarters then chop the quarters to make little triangles.
- Trim any excess fat off the chicken, then dice it into as close to bite-size pieces as you can.
- Add the chicken, zucchini and onion into a skillet with a little olive oil over high heat.
- Let it brown nicely and cook until the chicken is cooked through and no longer pink.
- While this is cooking, quarter the water chestnuts, unless yours are already diced.
- When the chicken is cooked through, add the water chestnuts and cashews into the pan and stir for a few minutes to allow them to heat through.
- Then add the stir-fry sauce.
- When this is all hot (2 minutes, max) remove it from the pan and put it into a serving dish.
- Serve the filling wrapped in the iceberg lettuce leaves, or over rice.
- NOTE: I found bottled stir fry sauce in the Asian aisle of my supermarket.
- If you cant find any, you can mix soy sauce, rice wine vinegar, sugar, garlic and ginger to taste.
