For the Sauce
½ cups Bluegrass Soy Sauce
¼ cups Bourbon Smoked Sugar
¼ cups Pure Cane Sorghum
½ cups Red Wine Vinegar
½ teaspoons Garlic Powder
¼ teaspoons Onion Powder
¼ teaspoons Ginger
¼ teaspoon Chinese Five Spice
2½ Tablespoons Cornstarch
Water
For the filling
1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
1 teaspoon Bourbon Smoked Pepper
2 Tablespoons Sesame Oil
½ cups Onion, Diced
1 Tablespoon Garlic, Minced
½ teaspoons Dried Crushed Red Pepper Flakes
½ whole Lime Juiced
1 whole Red Bell Pepper, Diced
4 sprigs Green Onions, Sliced
1 cups Dry Roasted Cashews
8 whole Lettuce Leaves
Cilantro
Rice
In a medium saucepan, mix all the sauce ingredients together, except the
cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small
bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside. Season the diced chicken with Bourbon Smoked Pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Saute the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, green onions, and cashews. Spoon about 1/2 cup of the mixture into a lettuce leaf and garnish with fresh cilantro. Enjoy!
This recipe was adapted from a Tasty Kitchen recipe.
Recipes
