Description
These Cashew Chicken Lettuce Wraps are a quick and flavorful dish featuring tender chicken pieces cooked in a savory and slightly spicy sauce with crunchy cashews, all wrapped in crisp leafy lettuce cups. Perfect for a light, healthy meal or appetizer, this recipe combines Asian-inspired flavors with a fresh, crunchy bite.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds boneless skinless chicken breasts, cut into small pieces
- Salt and freshly ground black pepper, to taste
Sauce
- 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
Other Ingredients
- 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, bibb, or butter lettuce)
- 5 green onions, chopped, divided
Instructions
- Season the Chicken: Season the cut chicken pieces generously with salt and freshly ground black pepper to enhance the flavor of the meat.
- Prepare the Sauce: In a small bowl, mix together the chicken broth, low-sodium soy sauce, freshly grated ginger, hoisin sauce, rice vinegar, and cornstarch until fully combined to create a smooth sauce without lumps.
- Cook the Chicken: Heat the sesame oil (or canola oil) in a large skillet over medium heat. Add the seasoned chicken pieces and cook, stirring occasionally, until the chicken is fully cooked through and no longer pink inside, approximately 5 minutes. Add the minced garlic during the last minute and sauté briefly until fragrant.
- Add the Sauce: Reduce the heat to low and pour the prepared sauce over the cooked chicken. Stir continuously and cook until the sauce thickens and coats the chicken pieces evenly, about 2-3 minutes. Add Sriracha hot sauce to your preferred level of spiciness, then stir in the unsalted cashews and most of the chopped green onions, reserving some green onions for garnish.
- Serve: Spoon the chicken and sauce mixture into individual leaves of green leafy lettuce to form wraps. Garnish with the remaining chopped green onions on top for added flavor and a fresh crunch. Serve immediately and enjoy!
Notes
- For a gluten-free version, use tamari instead of soy sauce and check the hoisin sauce for gluten-free labeling.
- You can substitute chicken breasts with boneless skinless thighs for a juicier, more flavorful result.
- If you prefer less heat, reduce or omit the Sriracha sauce.
- The lettuce should be fresh and crisp to hold the chicken mixture effectively without tearing.
- This dish can be served as an appetizer or a main course, depending on portion size.
