Cashew Chicken Lettuce Wraps that are better-than-take-out and made from scratch in less than 30 minutes! Grilled chicken smothered in the tastiest general-tso’s inspired sauce with crunchy cashews, spooned into a crisp green lettuce cup.
We had a very BUSY weekend — swimming, BBQ’s with friends, errands, and a blown-out tire. I’m in need of an easy, stress-free dinner tonight and these lettuce wraps are at the top of my list! They are not only incredibly easy, they are packed with sooo much flavor. I find myself making “yummy” noises with every bite. Does anyone else do that? My husband makes fun of me, but it’s totally subconscious. When I love what I’m eating it’s hard to keep quiet! hahaha.
Cashew Chicken Lettuce Wraps start with chicken breasts, cut into bite-size pieces and sauteed over medium heat. Add a simple asian sauce that thickens right in the pan with the chicken. Stir-in some cashews at the end, and spoon everything into a lettuce cup. You could use bib or butter lettuce that has more of a traditional “cup” shape, or you can use romaine hearts (which is the cheaper option and equally as delicious!). I often make these as a main dish, served with fresh fruit (or even a side of fried rice as well, if you want a “heartier” meal). You could also serve them as an appetizer.
Delicious, easy and bursting with flavor--there's so much to love about these Cashew Chicken Lettuce Wraps! Serve them as a main dish or appetizer.
- 2 lbs boneless, skinless chicken breast cut into small pieces
- Salt and pepper
- 1 cup chicken broth
- 2 Tbsp low sodium soy sauce
- 1/2 tsp freshly grated ginger
- 1/4 cup hoisin sauce
- 1 Tbsp rice vinegar
- 2 Tbsp cornstarch
- 3 cloves garlic minced
- 2 tsp sesame oil or substitute canola oil
- 1 - 2 tsp Sriracha hot sauce to taste
- 3/4 cup unsalted cashews
- 1 head green lettuce romaine, bib, or butter
- 5 Green onions chopped, divided
Season chicken pieces with salt and pepper.
In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
Never miss a post! Follow me on: