Page 6 - April 2021 Wellness Newsletter
P. 6
Page 6
Recipe of the Month
Ingredients Instructions
• 1.5 lbs. chicken breast diced • Make sure all ingredients are chopped
• 1 small onion finely chopped and ready.
• 2 garlic cloves minced • Preheat large ceramic non-stick skillet
• 1/2 inch knob ginger minced on medium heat and add cashews. Pan
• 1 small zucchini diced fry until toasted, stirring constantly.
• 1 small bell pepper diced Transfer to a bowl and set aside.
• 1 cup cashews coarsely • Return skillet to medium heat and swirl
chopped oil to coat. Add onion, garlic and ginger;
• 2 green onion sprigs chopped cook for 1 minute, stirring constantly.
• 1/4 cup cold water • Add chicken and cook for 10 minutes,
• 2 tbsp soy sauce stirring occasionally.
• 2 tbsp maple syrup or honey • Right before chicken is done, in a small
• 1 tbsp rice vinegar bowl add cold water, soy sauce, maple
• 1/2 tbsp cornstarch syrup, rice vinegar and cornstarch; whisk
• 1 head of butter iceberg or with a fork. Add to the chicken along
Romaine lettuce, leaves sepa- with zucchini and bell pepper; cook for 1
rated minute or until sauce has thickened. Stir
• 1 tbsp avocado or any oil for in cashews and green onions.
frying • Serve chicken lettuce wraps immediate-
ly. To assemble, use 2-3 stacked lettuce
leaves (depending on its thickness) and
spoon desired amount of filling on top.
If someone is very hungry, serve over a
bed of brown rice or quinoa.
