Cashew Chicken Lettuce Wraps
Quick and easy Cashew Chicken Lettuce Wraps are perfect for a light lunch, a filling dinner, or a fun snack. This healthier dish combines savory chicken, crunchy cashews, and water chestnuts in crisp lettuce cups.
Ingredients
- 1 tablespoon of olive oil
- 1 pound of boneless skinless chicken breasts, cut into small pieces
- 1/2 cup of onion chopped really small
- 1 red bell pepper chopped really small
- 2 cloves of garlic minced
- 1/4 cup of soy sauce low sodium
- 2 tablespoons of hoisin sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 teaspoon of ground ginger
- 1/2 teaspoon of sesame oil
- 1/4 teaspoon of red pepper flakes optional
- 1 8-ounce can of water chestnuts, drained and chopped
- 1/2 cup of roasted unsalted cashews, chopped
- 1 head of butter lettuce leaves separated and washed
- Optional: chopped green onions sesame seeds for topping
Instructions
- Heat olive oil in a large pan or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add chopped onion and bell pepper to the pan and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, ground ginger, sesame oil, and red pepper flakes (if using).
- Pour the sauce over the chicken and vegetables in the pan, stirring to coat.
- Add drained and chopped water chestnuts and chopped cashews to the pan and stir to combine.
- Simmer for 2-3 minutes to thicken the sauce and allow flavors to meld.
- Spoon the chicken mixture into lettuce cups.
- Optionally, garnish with chopped green onions and sesame seeds.
- Serve immediately and enjoy!