Recipe of the Week


  • 1.5 lbs chicken breast diced
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 inch knob ginger minced
  • 1 small zucchini diced
  • 1 small bell pepper diced
  • 1 cup cashews coarsely chopped
  • 2 green onion sprigs chopped
  • 1/4 cup cold water
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 1/2 tbsp cornstarch
  • 1 head of butter iceberg or Romaine lettuce, leaves separated
  • 1 tbsp avocado or any oil for frying


  1. Make sure all ingredients are chopped and ready.
  2. Preheat a large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.
  3. Return skillet to medium heat and swirl oil to coat. Add onion, garlic, and ginger; cook for 1 minute, stirring constantly.
  4. Add chicken and cook for 10 minutes, stirring occasionally.
  5. Right before the chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar, and cornstarch; whisk with a fork. Add to the chicken along with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.
  6. Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on their thickness) and spoon the desired amount of filling on top. If someone is very hungry, serve over a bed of rice or quinoa.


Instead of chicken breast, you can use diced chicken thighs, and ground chicken or ground turkey.


Calories: 301

Carbohydrates: 19g

Protein: 30g

Fat: 13g

Sodium: 319mg

Fiber: 2g

Sugar: 10g

Kali Maurer