Cashew Chicken Lettuce Wraps Recipe

Introduction

Cashew Chicken Lettuce Wraps are a fresh, flavorful dish perfect for an easy weeknight meal or casual entertaining. Tender chicken pieces are cooked in a savory sauce, tossed with crunchy cashews, and served in crisp lettuce cups for a delightful combination of textures and tastes.

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 sauce, to taste
• 3/4 cup unsalted cashews
• 1 head green leafy lettuce (romaine, bibb, or butter lettuce)
• 5 green onions, chopped and divided

Instructions

1. Step 1: Season the chicken pieces with salt and freshly ground black pepper.
2. Step 2: In a small bowl, whisk together the chicken broth, soy sauce, grated ginger, hoisin sauce, rice vinegar, and cornstarch until smooth.
3. Step 3: Heat sesame oil in a large skillet over medium heat. Add the chicken and cook, flipping once, until cooked through and lightly browned, about 5 minutes.
4. Step 4: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Reduce heat to low and pour in the sauce mixture. Stir continuously until the sauce thickens, about 2-3 minutes.
5. Step 5: Stir in Sriracha hot sauce to your preferred spice level, then add cashews and most of the chopped green onions, reserving some for garnish.
6. Step 6: Serve the chicken mixture in cold lettuce leaves and top with the remaining green onions for a fresh finish.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu or tempeh, and use vegetable broth instead of chicken stock.
• Add shredded carrots or diced water chestnuts for extra crunch and color.
• If you prefer milder flavors, reduce or omit the Sriracha hot sauce.
• Use butter lettuce for softer wraps or romaine for a crunchier texture.

Storage

Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Keep lettuce leaves fresh by wrapping them in a damp paper towel and storing in a sealed plastic bag. Reheat the chicken mixture gently in a skillet or microwave before serving, then assemble with fresh lettuce at serving time for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Cashew Chicken Lettuce Wraps ahead of time?

Yes, you can cook the chicken mixture a day ahead and refrigerate it. Store lettuce separately to keep it crisp. Assemble just before serving for the best experience.

What can I use if I don’t have hoisin sauce?

If you don’t have hoisin sauce, a mix of soy sauce with a bit of honey, garlic, and Chinese five-spice powder can create a similar sweet-savory flavor as a substitute.

Cashew Chicken Lettuce Wraps Recipe

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★★★★★

4.6 from 116 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

These Cashew Chicken Lettuce Wraps are a flavorful, healthy dish featuring tender chicken pieces cooked in a savory hoisin and soy sauce mixture, combined with crunchy cashews and a touch of heat from Sriracha. Served in crisp lettuce cups, this recipe makes for a light yet satisfying appetizer or main course.

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Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 pounds boneless skinless chicken breasts, cut into small pieces
• Salt and 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 to 2 teaspoons Sriracha hot sauce, to taste

Garnishes

• 3/4 cup unsalted cashews
• 1 head green leafy lettuce (romaine, bibb, or butter lettuce), leaves separated and washed
• 5 green onions, chopped and divided

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Instructions

1. Season the Chicken: Season the chicken pieces with salt and freshly ground black pepper evenly to enhance the flavor before cooking.
2. Prepare the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, grated ginger, hoisin sauce, rice vinegar, and cornstarch until well combined and smooth.
3. Cook the Chicken: Heat the sesame oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for about 5 minutes, turning once, until they are cooked through and no longer pink inside.
4. Add Garlic and Sauce: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Reduce the heat to low, pour in the prepared sauce, and stir continuously until the sauce thickens and coats the chicken.
5. Finish the Filling: Stir in the Sriracha hot sauce according to your heat preference. Mix in the cashews and most of the chopped green onions, saving a handful for garnish.
6. Assemble and Serve: Spoon the hot chicken and cashew mixture into chilled lettuce leaves to create wraps. Garnish with the remaining green onions and serve immediately for a fresh and crunchy bite.

Notes

• For a vegetarian version, substitute chicken with firm tofu or tempeh and use vegetable broth.
• If you prefer less heat, start with 1 teaspoon of Sriracha and adjust to taste.
• Butter lettuce or bibb lettuce are preferable for wraps as they hold fillings well and add a delicate crunch.
• To speed up prep, chop the chicken and green onions ahead of time.
• Cashews add crunch and a subtle nutty flavor, but you can substitute with peanuts if preferred or toasting them slightly enhances flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Asian

Keywords: Cashew chicken lettuce wraps, Asian chicken wraps, low-fat chicken recipe, hoisin chicken, healthy lettuce wraps