I’ve been trying to get back into the habit of eating well, or at least more thoughtfully. The hubs and I kind of fell of the wagon between the holidays and me running so much (one of the things I really love about running is not having to watch what I eat). But, as we are already into the second month of a new year, I kind of felt like it was time to make sure we were focusing more on eating a healthier, more balanced diet. I feel like we’ve been a bit heavy on the carbs and light on veggies lately. So, we’re trying to shift back to more veggies and lean proteins, less carbs and full-fat dairy (I’m all for low/no-fat dairies since calcium is important, especially with osteoporosis in the family!).
Now, with all of that said, this dish doesn’t quite fit the bill for a truly healthy dinner since the fat content is a bit on the high side. Obviously, this is due to the cashews – so it’s healthy fats, but still a bit on the high side. All in all, it was really tasty, had lots of veggies and protein, and it was great wrapped in the lettuce leaves. So… it will probably get made again. Just might opt to cut down the cashew content next time 🙂
1 ½ c lightly salted cashews
1 1/5 inch chunk of ginger, peeled
3-4 cloves garlic
3 tsp lime juice
2 tsp soy sauce
1-2 Tbs rice wine vinegar
2 tsp Sriracha
1 Tbs brown sugar
¼ c water
1 Tbs honey
1-2 tsp olive oil
2 chicken breasts, chunked
½ onion, sliced
½ green bell pepper, sliced
1/2 c baby carrots, thinly sliced 1 can water chestnuts, sliced
In a food processor, puree the cashews, ginger, garlic, lime juice, soy sauce, vinegar, Sriracha and brown sugar until relatively smooth. Slowly add the water and honey, blend until completely smooth. Set aside.
Heat olive oil over medium heat in a large skillet or wok. Add chicken and cook for 5 to 10 minutes. Add the onion and bell pepper, cook for another 5 to 10 minutes, or until the onion begins to cook down. Add the water chestnuts and the cashew sauce and cook for another 5 minutes or so, stirring regularly so the sauce doesn’t burn.
I made these into lettuce wraps with large green leaf lettuce (about 3 – 5 calories for 3 lettuce leaves) – the hubs prefers them rolled in rice paper (about 24 calories each). Either way is super tasty.
3 Servings (3 wraps for each serving): 1 Serving (estimated): 612 Calories, 30.5 g Fat, 46 Carbs, 4 g Fiber, 42.3 g Protein