Chicken and Cashews Lettuce Wrap
Transform your mealtime with these vibrant Chicken and Cashews Lettuce Wraps—a perfect combination of bold flavors, fresh ingredients, and effortless preparation. Tender bites of stir-fried chicken are tossed with crunchy water chestnuts, roasted cashews, and a savory-sweet sauce made with soy, hoisin, honey, and sesame oil for a mouthwatering Asian-inspired twist. Wrapped in crisp butter lettuce or iceberg leaves, these handheld delights are light, refreshing, and gluten-free, making them ideal for a healthy lunch, dinner, or appetizer. Ready in just 30 minutes, this quick and easy recipe is perfect for busy weeknights or when you're hosting a crowd. Serve these lettuce wraps as-is, or pair them with a side of steamed rice or a tangy slaw for a satisfying, wholesome meal the whole family will love.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 3 pieces garlic cloves
- 1 inch fresh ginger
- 0.5 cup unsalted cashews
- 3 stalks green onions
- 0.5 cup water chestnuts
- 1 head butter lettuce or iceberg lettuce
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon sesame oil
Instructions
Dice the chicken breasts into small, bite-sized pieces and set aside.
Mince the garlic cloves and grate the fresh ginger. Chop the green onions and water chestnuts into small pieces.
In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil. Stir well and set the sauce aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the diced chicken to the skillet. Season with salt and black pepper, then stir-fry for 5-7 minutes until the chicken is cooked through and slightly browned.
Add the minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
Stir in the chopped water chestnuts and cashews, followed by the prepared sauce. Toss everything to combine and cook for 2-3 minutes until the sauce is evenly distributed and slightly thickened.
Turn off the heat and mix in the chopped green onions. Adjust seasoning to taste, if needed.
Separate the lettuce leaves, washing and drying them thoroughly. Arrange them on a serving platter.
Spoon the chicken and cashew mixture into each lettuce leaf. Serve immediately and enjoy!
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
