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.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Chicken, Chinese
- 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)
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.