PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVINGS: 5
I love these easy and delicious cashew chicken lettuce wraps. Every bite is bursting with amazing flavors. Easily throw these cashew chicken using only simple ingredients in less than twenty minutes. Enjoy these bite-size pieces of chicken with cashew sauteed in a simple Asian sauce as a fun appetizer with any variety of green leafy lettuce or as the main dish with fresh fruits. For a healthier meal, you can even serve this cashew chicken with fried rice.
Ingredients
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3 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cut into small pieces
2 tbsp low-sodium soy sauce
1 c. low-sodium chicken broth
1/2 tsp freshly grated ginger
1 tbsp rice vinegar
2 tbsp cornstarch
1/4 c. hoisin sauce
1-2 tsp Sriracha hot sauces to taste
3/4 c. unsalted cashews
2 tsp sesame oil or substitute canola oil
5 green onions, chopped, divided
1 head of green leafy lettuce (romaine, bib, or butter)
salt and freshly ground black pepper
How to make Cashew Chicken Lettuce Wraps
Step 1: Season all sides of the chicken with salt and pepper.
Step 2: Place the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch in a small bowl. Mix well until combined.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken pieces to the skillet and cook for about 5 minutes, flipping once until completely cooked. Then, add the garlic and continue to cook for 30 seconds.
Step 4: Adjust the heat to low and pour in the sauce. Cook further while stirring constantly until the sauce has thickened. To taste, add some sriracha hot sauce and stir in the cashews and most of the green onions.
Step 5: Remove from the heat when done and serve the cashew chicken in cold lettuce wraps. If desired, garnish with the reserved chopped green onions. Serve and enjoy!
Nutrition Facts:
Calories: 400 kcal, Carbohydrates: 20g, Protein: 44g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 116mg, Sodium: 833mg, Potassium: 1056mg, Fiber: 2g, Sugar: 7g, Vitamin A: 715IU, Vitamin C: 11.3mg, Calcium: 55mg, Iron: 3mg
Ingredients
- 3 cloves garlic, minced
- 2 lbs boneless, skinless chicken breasts, cut into small pieces
- 2 tbsp low-sodium soy sauce
- 1 c. low-sodium chicken broth
- 1/2 tsp freshly grated ginger
- 1 tbsp rice vinegar
- 2 tbsp cornstarch
- 1/4 c. hoisin sauce
- 1-2 tsp Sriracha hot sauces to taste
- 3/4 c. unsalted cashews
- 2 tsp sesame oil or substitute canola oil
- 5 green onions, chopped, divided
- 1 head of green leafy lettuce (romaine, bib, or butter)
- salt and freshly ground black pepper
Instructions
Step 1: Season all sides of the chicken with salt and pepper.
Step 2: Place the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch in a small bowl. Mix well until combined.
Step 3: In a large skillet, heat the oil over medium heat. Once the oil is hot, add the chicken pieces to the skillet and cook for about 5 minutes, flipping once until completely cooked. Then, add the garlic and continue to cook for 30 seconds.
Step 4: Adjust the heat to low and pour in the sauce. Cook further while stirring constantly until the sauce has thickened. To taste, add some sriracha hot sauce and stir in the cashews and most of the green onions.
Step 5: Remove from the heat when done and serve the cashew chicken in cold lettuce wraps. If desired, garnish with the reserved chopped green onions. Serve and enjoy!
