Lettuce wraps have been a popular menu item around here for awhile. And thankfully a few friends have made their own version that I’ve had the pleasure to test out. So when I started thinking of ways to cut back on calories, but not flavor, lettuce wraps were one of the first things that came to mind.
Lettuce wraps are a good combination of savory, spicy and crunchy that I just love. Plus they’re easy. And I always like easy.
This is a simple recipe for Chicken Cashew Lettuce Wraps. Top it off with your favorite hot sauce, basil or more cashews and you’ll have a winner for sure. And while most restaurants offer them as appetizers, I think they’re perfect for the main course.
Enjoy!
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 2 chicken breasts (about 3/4 lb. total), diced
- 8 leaves of greenleaf or iceburg lettuce
- 3 tablespoons canola oil (or oil of choice)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/4 cup cashews, chopped
- Salt and pepper to taste
For stir fry sauce:
For Cashew Chicken:
Instructions
- Mix all ingredients making sure to dissolve brown sugar. Set aside.
- Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
- Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.
For stir fry sauce:
For Cashew Chicken:
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