Before I start, this recipe requires a bit more prep time than the ones I usually post. You have to dice up the chicken into bite-size pieces which took me ~10 minutes to do and, if you’re anything like me, handling raw chicken for that long isn’t very appealing. BUT, this recipe is worth it. Trust me, I don’t mess with raw chicken for just anything.
The flavors and textures of the macadamia nuts, cashews, chicken, and vegetables combine into perfect bites. The amount of sauce is just right for the lettuce wraps (coats it well but no sauce squeezing out and causing a mess) but if you choose to serve this over rice instead, I would suggest making a little extra sauce.
I used romaine leaves because that’s what I had on hand but iceberg or butter lettuce may make it slightly easier to eat.
- 1 lb chicken breasts
- 3 tablespoons corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 cups broccoli florets
- 1 cup diced red bell pepper
- 1/2 cup diced onion
- 1/2 cup roasted macadamia nuts
- 1/2 cup roasted cashews
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 8 large romaine leaves
- Dice chicken breasts into bite-size pieces
- Transfer into a large ziplock and add cornstarch, salt and pepper. Seal and toss until coated
- In a large skillet, heat sesame oil and olive oil. Add chicken and cook until no longer pink
- Once chicken is mostly cooked, add broccoli, onion and peppers and cook for additional 5 minutes
- While the vegetables are cooking, roughly chop cashews and macadamia nuts and add to skillet
- Combine soy sauce, rice wine vinegar, sriracha, maple syrup and garlic in a small bowl and pour into skillet
- Cook in sauce for additional 2-3 minutes
- Prepare the romaine leaves — cut off stem, wash and dry
- Evenly distribute chicken mixture into romaine leaves
- Serve warm!