Ok, can I just get an out-right winner already? Tonight's "challenge" was to get N to try lettuce. I thought if he could treat these like a fun taco, I might have a chance. And he was excited by the idea, initially, but gave up just shy of tasting it. I had him try the cashews at his afternoon snack time, to see if he would like those (and he did). It was a struggle getting him to eat the chicken, tonight, for whatever reason. I even had to resort to eating dessert in front of him, just to get him to finish the chicken on his plate. I guess he tried the water chestnut when I wasn't looking, because he pointed to it and said, "Mommy, this chicken tastes funny."
Husband and I enjoyed this meal quite a bit, though I think I'll add red pepper flake to the sauce mixture next time. It was a great combination of textures, though the husband also requested that I use iceberg lettuce next time, for even more crunch.
Chicken and Cashews in Lettuce Cups
from Real Simple Magazine, May 2008
3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated
Combine the soy sauce and honey in a small bowl; set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.