These mouthwatering Cashew Chicken Lettuce Wraps deliver a perfect blend of lean protein and crunchy textures in just 20 minutes. With 44g of protein per serving, they’re an ideal choice for health-conscious food lovers who don’t want to sacrifice flavor.
The combination of tender chicken, toasted cashews, and crisp lettuce creates a light yet satisfying meal that’s perfect for busy weeknights or meal prep. At only 400 calories per serving, these wraps prove that nutritious eating can be both delicious and convenient.
Ingredients for Cashew Chicken Lettuce Wraps
- Chicken: 2 pounds boneless skinless breasts, cut into bite-sized pieces for quick cooking
- Sauce Components:
- 1 cup low-sodium chicken broth
- 2 Tablespoons low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 Tablespoon rice vinegar
- 2 Tablespoons cornstarch (helps thicken the sauce)
- Aromatics: 3 cloves minced garlic, 1/2 teaspoon fresh ginger, 5 green onions
- Extras: 3/4 cup unsalted cashews, 1 head lettuce (romaine, bib, or butter)
- Oils & Seasonings: 2 teaspoons sesame oil, 1-2 teaspoons Sriracha, salt and pepper to taste
Step-by-Step Instructions
- Prep Work: Season chicken pieces with salt and pepper until evenly coated
- Make Sauce: Combine chicken stock, soy sauce, ginger, hoisin, vinegar, and cornstarch in a bowl
- Cook Chicken: Heat oil in large skillet over medium heat, cook chicken about 5 minutes until golden
- Add Flavors: Incorporate garlic, cook 30 seconds until fragrant
- Finish Dish: Pour sauce mixture, add Sriracha, stir in cashews and most green onions
- Serve: Spoon mixture into fresh lettuce cups, garnish with remaining green onions
Cooking Techniques
This quick stir-fry comes together beautifully when you prep everything beforehand! Keep your pan nice and hot for the chicken – you’ll know it’s ready when you hear a gentle sizzle.
A little tip: pat your chicken pieces dry before seasoning them for better browning. When you add the garlic, watch it carefully – 30 seconds is just right to bring out the flavor without burning.
Easy Substitutions
Don’t have all the ingredients? No problem! Try ground chicken instead of chicken pieces, or swap cashews for peanuts or almonds. If hoisin sauce isn’t in your pantry, a mix of oyster sauce and a touch of honey works great. For a spicier kick, use chili garlic sauce instead of Sriracha. Can’t find sesame oil? Any neutral cooking oil will do just fine.
Serving Suggestions
Make this meal extra fun by setting up a DIY lettuce wrap bar! Put out bowls of extra toppings like shredded carrots, bean sprouts, or crispy rice noodles. Want to turn this into a fuller spread? Serve with a side of steamed rice or a simple Asian-style slaw. Keep the lettuce leaves cold and crisp for the best wrap experience!
Storage Tips
Store the chicken mixture and lettuce leaves separately. The chicken filling stays fresh in an airtight container in the fridge for 3-4 days. Keep your lettuce leaves wrapped in paper towels in a plastic bag – they’ll stay crisp for about 2-3 days. When ready to eat, just warm up the filling and grab fresh lettuce leaves for the perfect quick lunch!
Cashew Chicken Lettuce Wraps
Equipment
- Large skillet
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, 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.
