¼ cup hoisin sauce
1 ½ tablespoons soy sauce
1 ½ tablespoons rice vinegar
½ tablespoon olive oil
½ tablespoon cornstarch
For the lettuce wraps
2 tablespoons olive oil
500g chicken breast cubed
¼ cup roughly chopped cashews
2 garlic cloves, minced
1 tablespoon grated fresh ginger
3 green onions, thinly sliced
1 head butter lettuce, leaves separated, washed and dried
2 carrots, julienned or shredded
3 radishes, thinly sliced
Fresh cilantro, for garnish
In a small bowl, stir together the sauce ingredients.
Marinate the chicken in salt and pepper.
Heat the 2 tablespoons olive oil in a large non-stick skillet. Add the chicken and cook on medium high for 8 to 10 minutes, until browned and lightly crispy.
Add another drizzle of oil to the pan. Add the cashews, garlic, ginger and half of the green onions.
Sauté for 1 minute. Add the sauces and sauté for 1 minute more.
Remove from the heat.
To serve, place the tofu crumbles in the butter lettuce leaves.
Top with the remaining green onions, shredded carrots, sliced radishes, and torn cilantro leaves.