Cashew Chicken Lettuce Wraps Recipe

Introduction

Cashew Chicken Lettuce Wraps offer a fresh and flavorful way to enjoy a classic stir-fry favorite. Tender chicken combined with crunchy cashews and a savory sauce wrapped in crisp lettuce leaves makes for a light yet satisfying meal that’s perfect for any occasion.

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 to 2 teaspoons Sriracha hot sauce, to taste
• 3/4 cup unsalted cashews
• 1 head green leafy lettuce (romaine, bibb, or butter)
• 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, stir together the chicken broth, soy sauce, grated ginger, hoisin sauce, rice vinegar, and cornstarch until smooth.
3. Step 3: Heat the sesame oil in a large skillet over medium heat. Add the seasoned chicken and cook, flipping once, until it is cooked through, about 5 minutes.
4. Step 4: Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Reduce the heat to low, pour in the prepared sauce mixture, and cook while stirring until the sauce thickens. Add Sriracha hot sauce to taste.
5. Step 5: Stir in the cashews and most of the chopped green onions, keeping a handful aside for garnish.
6. Step 6: Serve the chicken mixture in cold lettuce leaves and top with the reserved green onions for a fresh finish.

Tips & Variations

• For extra crunch, lightly toast the cashews before adding them to the dish.
• Try swapping chicken with diced tofu or shrimp for a different protein twist.
• Add shredded carrots or water chestnuts for additional texture and color.
• If you prefer a milder dish, reduce or omit the Sriracha hot sauce.

Storage

Store any leftover chicken mixture in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate to avoid wilting. To reheat, warm the chicken mixture gently in a skillet over medium heat, then assemble fresh wraps before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for the wraps?

Yes, you can use romaine, bibb, butter lettuce, or even iceberg lettuce as they all provide a nice crisp base for the wraps.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce and hoisin sauce to adapt this dish for a gluten-free diet.

Cashew Chicken Lettuce Wraps Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Cashew Chicken Lettuce Wraps are a flavorful and healthy dish featuring tender boneless chicken breast pieces cooked in a savory sauce with garlic, ginger, hoisin, and sriracha, combined with crunchy cashews, and served in crisp green leafy lettuce cups. This easy-to-make recipe brings fresh, Asian-inspired flavors perfect for a light lunch or dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Low Salt

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 – 2 teaspoons Sriracha hot sauce, to taste

Additional Ingredients

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

Instructions

1. Season the chicken: Sprinkle the chicken pieces evenly with salt and freshly ground black pepper to enhance their natural flavor.
2. Prepare the sauce: In a small bowl, combine the low-sodium chicken broth, soy sauce, freshly grated ginger, hoisin sauce, rice vinegar, and cornstarch. Stir well until the cornstarch is fully dissolved, creating a smooth mixture ready for cooking.
3. Cook the chicken: Heat the sesame oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook them, flipping once, until they are fully cooked through and lightly browned, approximately 5 minutes.
4. Add garlic and thicken sauce: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Reduce the heat to low, pour in the prepared sauce mixture, and stir continuously as it thickens. Add sriracha hot sauce to your preferred level of spiciness. Stir in the unsalted cashews and most of the chopped green onions, reserving some for garnish.
5. Serve in lettuce cups: Spoon the hot chicken mixture into washed and dried lettuce leaves, creating individual wraps. Sprinkle the remaining green onions on top for a fresh and colorful garnish.
6. Enjoy and experiment: Serve immediately as a delightful appetizer or light meal. For variety, consider trying other lettuce wrap recipes next time.

Notes

• Use low-sodium soy sauce and chicken broth to control the salt content.
• Adjust the amount of Sriracha based on your heat preference.
• Romaine, bibb, or butter lettuce all work well as crisp wrap vessels.
• For a gluten-free version, ensure the soy sauce and hoisin sauce are gluten-free.
• To toast cashews for extra flavor, lightly toast them in the skillet before cooking the chicken.

Keywords: cashew chicken, lettuce wraps, Asian chicken recipe, healthy chicken wraps, low sodium chicken, easy dinner recipes, gluten-free option, stir-fry chicken