Cashew Chicken Lettuce Wraps Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Cut into 1/4-inch dice or mince finely. This helps the filling stay together in the lettuce cups.

Prep aromatics and vegetables

Peel and grate the ginger (or finely mince). Mince the garlic. Thinly slice the green onions, separating the white and pale green parts from the dark green tops. Finely dice the carrot and red bell pepper.

Cook chicken

Heat a large nonstick skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl. Add the white parts of the green onions, grated ginger and minced garlic. Sauté 30 seconds until fragrant but not browned. Add the diced chicken in a single layer and cook, stirring occasionally, until no longer pink and beginning to brown, about 5–6 minutes.

Add vegetables and cashews

Add the diced carrot and red bell pepper to the pan. Stir-fry 2–3 minutes until they begin to soften but retain some crunch. Stir in the chopped cashews and cook 30 seconds to toast and combine flavors.

Combine sauce

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs hoisin, 2 tsp rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar, and red pepper flakes (if using). In a separate small cup, dissolve 1 tsp cornstarch in 2 tbs water, then whisk the slurry into the sauce mixture.

Finish filling with sauce

Pour the sauce over the cooked chicken and vegetables. Bring to a simmer, stirring so the cornstarch activates and the sauce thickens slightly, about 1–2 minutes. Taste and adjust seasoning — add a pinch of salt if needed or more soy for saltiness, more rice vinegar for brightness. Stir in half of the dark green parts of the sliced green onions and remove from heat.

Assemble lettuce cups: Arrange butter lettuce leaves on a platter. Spoon about 2–3 tablespoons of the cashew chicken mixture into each lettuce leaf (depending on leaf size), making 12 cups total to serve 3 people as indicated (4 cups per person).

Garnish and serve: Sprinkle remaining green onion tops and chopped cilantro over the filled lettuce cups. Serve with lime wedges on the side for squeezing over the wraps. Provide extra soy or hoisin at the table if desired.

Storage and reheating: Refrigerate leftover filling in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce before assembling additional wraps.