Basil Cashew Chicken Lettuce Wraps 30 Mins Kate Heûernan Ingredients Instructions ¼ cup roasted cashews, 1. Whisk together broth, soy sauce, sugar, chopped hoisin, and cornstarch. Set aside. ¼ cup chicken broth 2. Dice up chicken thighs so they are in small cubes. Salt, pepper, and toss to Romaine or butter lettuce lightly cover in corn starch. 4-6 chicken thighs (boneless and skinless) 3. In a cast iron or nonstick skillet, cook the chicken thighs until golden brown 3 tbsp hoisin sauce on the outside. 3 tbsp soy sauce (I use low sodium) 4. Add garlic into skillet with chicken. 1 tsp sugar 5. Add the scallions and soy sauce mixture, stirring until sauce thickens 1 tsp cornstarch and chicken is cooked through. 2 garlic cloves 6. Add the basil and cashews. Scallions, chopped 7. Serve with chicken mixture in ¼ cup basil, chopped lettuce cups. Source: Modiûed from 8Eating in the Middle9 Image copyright: Feel Good Foodie