Cashew Chicken Lettuce Wraps
A savory, quick cashew chicken filling served in crisp lettuce leaves for an easy weeknight meal.
Servings: 5 servings
Ingredients
- 2 pounds boneless skinless chicken breasts cut into small pieces
- salt to taste
- freshly ground black pepper to taste
- 1 cup low-sodium chicken broth or stock
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon freshly grated ginger
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 3 cloves garlic minced
- 2 teaspoons sesame oil or substitute canola oil
- 1-2 teaspoons Sriracha hot sauce to taste
- 3/4 cup unsalted cashews
- 1 head green leafy lettuce romaine, bib, or butter; leaves separated for cups
- 5 green onions chopped, divided
Instructions
- Season the chicken pieces with salt and freshly ground black pepper.
- In a small bowl, whisk together the chicken broth, soy sauce, grated ginger, hoisin sauce, rice vinegar, and cornstarch until smooth.
- Heat the sesame oil in a large skillet over medium heat.
- Add the seasoned chicken to the hot skillet and cook, stirring or flipping once, until cooked through, about 5 minutes depending on piece size.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Reduce heat to low and pour the sauce mixture into the skillet. Stir continuously until the sauce thickens and coats the chicken, about 1–2 minutes.
- Stir in Sriracha to taste, then add the cashews and most of the chopped green onions, reserving some for garnish.
- Spoon the chicken and cashew mixture into lettuce leaves, top with the remaining green onions, and serve immediately.
Equipment
- Large Skillet
- Small Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- Use low-sodium soy sauce and stock to control saltiness.
- Cut chicken into uniform small pieces for even cooking.
- Adjust Sriracha to your preferred heat level.
- Unsalted cashews allow you to better control seasoning.
- Serve immediately so lettuce stays crisp.