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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
Cook Time 10 minutes
Course Main Course
Cuisine Chicken, Chinese
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.