8
Roberto Caruso
3 skinless, boneless chicken breasts, cut into strips
3 tbsp hoisin sauce
1 tbsp minced fresh ginger
1 tbsp vegetable oil
1 small red bell pepper, thinly sliced into strips
2 tsp cornstarch
1/2 cup roasted, salted cashews
1 head iceberg lettuce
Combine chicken with 2 tbsp hoisin and ginger in a medium bowl. Season with pepper.
Heat a large non-stick frying pan over medium-high. Add oil, then chicken mixture. Stir-fry until no pink remains, 4 to 6 min. Add pepper. Cook until tender-crisp, 2 more min. Stir cornstarch with 1/4 cup water and add to chicken. Cook until mixture is thickened, about 1 min. Stir in cashews. Remove from heat. Dollop remaining hoisin into lettuce cups. Top with chicken mixture.
Calories 309, Protein 33g, Carbohydrates 14g, Fat 14g, Fibre 2g, Sodium 314mg.
HOISIN CHICKEN | rich Gamay This fruity, dry Niagara red perfectly suits an Asian-influenced chicken. The beguiling nose of plums, cherries and strawberries turns into tart forest berries on the tongue. Deliciously juicy, it's everything that a gorgeous gamay should be. Malivoire Gamay, Ontario, $18.