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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.
What is the best lettuce to use for lettuce wraps?
You can use any type of green leafy lettuce for lettuce wraps, but popular types of lettuce include Boston bib lettuce and romaine hearts. The great thing about lettuce wraps is that they are easily modifiable when it comes to the filling and the wrapping. Cabbage leaves would also be a yummy substitute.
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.
Consider trying these delicious lettuce wrap recipes:
- Thai Chicken Lettuce Wraps
- Avocado Chicken Salad Lettuce Wraps
- Asian Turkey Lettuce Wraps
- Greek Yogurt Chicken Salad Lettuce Wraps
- Spicy Chicken Lettuce Wraps
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Cashew Chicken Lettuce Wraps
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into small pieces
- salt and freshly ground black pepper
- 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 sauces, to taste
- 3/4 cup unsalted cashews
- 1 head green leafy lettuce, (romaine, bib, or butter)
- 5 green onions, , chopped, divided
Instructions
- 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.
- Next time try one of these lettuce wrap recipes!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
My family loves this dinner! It comes together so quickly and it’s delicious! I add a side of rice for my little kids and it’s a perfect weeknight meal for the whole family.
Seriously one of the best recipes I’ve ever made! I add one tsp Cholula or Tabasco and one tsp of the chili garlic sauce.
As per suggestions from Pinterest I increased the amount of chicken in the sauce and decreased the hoisin to 2 tbl (not much different from the recipe, so not sure if it really matters) I also added shredded carrots, but it’s good even without them. All around, well done!! My kids liked it all! (except for the carrots because, vegetables!)
Thank you!
So yummy! I used General Tsao’s sauce from Trader Joe’s and added celery. Very tasty and easy to make.
Will this recipe keep for a couple days in the refrigerator or can you freeze ?
Yes to the fridge and the freezer. Enjoy.
Thank you for the reply!!!
Can you serve the leftovers cold or should it be re-heated before serving?
I prefer it hot but technically it’s safe to eat as long as it was fully cooked, properly cooled, and you eat it within 4 days of it being in the fridge.
Can I use liquid amino‘s instead of soy sauce?
Yes that should be fine!
I would add a drop to some set aside of the main sauce mixture, the amino soy stuff sometimes can lend a bitter taste when combined with certain ingredients. Let us know!
Can I add chili garlic sauce instead of sriracha?
Sure!
My husband and I loved this!
I used the Costco pre-cooked chicken strips for this recipe to cut down prep time. It’s delicious! I serve over romaine and/or riced cauliflower!
Highly recommend it!
I just made these. I tweaked them for keto by omitting the hoisin sauce, stir frying in coconut oil, and using zanthan gum as the thickener in the sauce. We loved them. These were absolutely delicious and will go on my very short list for outstanding recipes. Thanks so much ?
I was stunned at how gorgeous these turned out!!! I made them on steamed pak choi and they were delicious!