Asian Chicken Salad with Cashew

Asian Chicken Salad with Cashew

A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!

Recipe Ingredients:

3 T Betsy’s Best Cinnamon Peanut Butter

¼ C soy sauce

¼ C fish sauce

1 1/2 T hot pepper sauce

3 cloves garlic, minced

1 T minced fresh ginger root

4 skinless, boneless chicken breast halves cut into thin strips

1 T sesame oil

3 T brown sugar

1 small sliced onion

¾ C water

1 cup chopped cashews

Step By Step Asian Chicken Salad Recipe Directions:

Step 1In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger.

Step 2: Add the chicken, make sure it’s coated, and then marinate in the refrigerator for 2 hours.

Step 3: Heat the sesame oil in a large skillet over medium heat.

Step 4: Stir in the brown sugar until dissolved, then the onion, and cook about five minutes.

Step 5: Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear.

Step 6: Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil.

Step 7: Cook and stir for another 10 minutes.

Step 8: Blend in the Betsy’s Best and add chopped cashews.

Step 9: Enjoy your Asian Chicken Salad Lettuce Wraps!

Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.

Peanutty Asian Lettuce Wraps

Peanutty Asian Lettuce Wraps

Peanutty is spot on when it comes to describing this asian lettuce wrap recipe, thanks to the rich flavor provided by Betsy’s Best Gourmet Peanut Butter. Made using delicious all-natural ingredients this recipe will keep the whole family healthy and happy.

Recipe Ingredients:

3 TBS Betsy’s Best Cinnamon Peanut Butter1

½ lb. lean ground turkey (or 2 cups walnuts, ground)

½ cup shredded carrot

2 Tbsp fresh ginger root, minced

4 garlic cloves, minced

1 can (8 oz.) whole water chestnuts, drained and chopped

4 green onions, chopped

½ cup fresh snow peas, chopped

1⁄3 cup reduced-sodium gluten-free Teriyaki sauce

¼ cup gluten-free Hoisin sauce

1 Tbsp rice vinegar

1 Tbsp sesame oil

12 bib lettuce leaves

Step By Step Peanut Butter Lettuce Wraps Recipe Directions:

Turkey version:

In large skillet, cook turkey and carrot over medium heat until meat is no longer pink and carrot is tender. Drain. Add ginger and garlic. Cook 1 minute longer. Stir in the chestnuts, onions, snow peas, Teriyaki, Hoisin, Betsy’s Best, vinegar and oil. Heat through. Divide mixture among lettuce leaves.

Walnut version:

Add walnuts to food processor and process on low until ground. Remove and place in large bowl. Add shredded carrots, ginger, garlic, chestnuts, onions and snow peas. Process on low to form chunks. Remove and combine with walnuts in bowl. Add Teriyaki, Hoisin, Betsy’s Best, vinegar and oil to blender and process until blended. Pour liquid into nut mixture and stir. Divide among lettuce leaves.

You’ll go nuts over these peanut Asian lettuce wraps.