This is a much healthier spin-off of the famous PF Changs Lettuce Wraps. This recipe is easy, quick, and beyond flavourful. I am confident you will be impressed.
This recipe has just the right amount of both sweet and spicy along with an amazing crunch from the cashews. I am a big fan of getting veggies anywhere I can so we serve this recipe in romaine lettuce wraps. However, Boston lettuce or Iceberg would be amazing too. You can also easily customize this recipe with rice noodles or soba noodles as the base.
I am excited for you to try this recipe.
I’d love to know your thoughts with a comment or rating below.
Tag @shelbylaranutrition with your creations.
Cashew Chicken Lettuce Wraps
This is a much healthier spin-off of the famous PF Changs Lettuce Wraps. This recipe is easy, quick, and beyond flavourful. I am confident you will be impressed.
Servings 5 servings
Ingredients
- 2 lb boneless skinless chicken breasts, cut into small pieces
- 1 cup low-sodium chicken stock
- 2 tbsp low sodium soy sauce
- 1/2 tsp freshly grated ginger
- 1/4 cup hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp tapioca flour (or cornstarch)
- 2 cloves garlic, minced
- 2 tsp sesame oil
- salt and pepper to taste
- 3/4 cup unsalted cashews
- 1 head green leafy lettuce (romaine or iceberg)
- green onions for garnish
- hot sauce to taste (optional)
Instructions
- Season chicken with salt and pepper.
- In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and tapioca flour.
- Heat oil in a large skillet over medium heat. Add chicken, stirring frequently until cooked through, about 5 minutes.
- Add garlic and cook until lightly brown. Reduce heat to low, add the sauce and continue to cook until thickened (stir frequently).
- Add in hot sauce (if using), a handful of chopped green onions, and cashews.
- Serve in lettuce cups. Garnish with green onion, if desired.