Cashew Chicken Lettuce Wraps Recipe

Prep chicken

Pat chicken breasts dry and cut into small 1/2-inch pieces or finely diced. Place in a bowl.

Add 2 tbsp low-sodium soy sauce, 1 tsp rice vinegar and 1 tsp cornstarch to the chicken. Toss to coat and let marinate 10 minutes while you prepare other ingredients.

In a small bowl whisk together 2 tbsp hoisin sauce, 1 tbsp oyster sauce, 1 tsp light brown sugar, 1/4 cup low-sodium chicken broth, 1 tsp sesame oil and 1 tsp Sriracha. Set aside.

Finely chop the yellow onion. Mince the garlic and grate or finely mince the ginger. Drain and roughly chop the water chestnuts. Roughly chop the roasted cashews. Thinly slice the green onions (separate white and green parts if desired).

Shred the carrots if not pre-shredded.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.

Add the marinated chicken in a single layer (work in batches if necessary) and cook, stirring occasionally, until no longer pink and lightly golden, about 4–6 minutes. Transfer chicken to a plate and set aside.

In the same skillet reduce heat to medium and add the chopped onion. Cook until softened, about 3 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add the chopped water chestnuts and shredded carrots; cook 1–2 minutes to warm and slightly soften the carrots.

Return the cooked chicken to the skillet, pour the prepared sauce over, and stir to combine. Bring to a gentle simmer and cook 1–2 minutes until sauce slightly thickens and coats the chicken and vegetables.

Stir in chopped cashews and the white parts of the green onions; cook 30 seconds to incorporate. Taste and adjust seasoning (add a pinch of salt or extra soy sauce if needed).

Lay out butter lettuce leaves on a serving platter. Spoon about 2–3 tablespoons of the warm cashew chicken filling into each leaf (adjust amount to preference).

Top each wrap with sliced green onion tops and a sprinkle of sesame seeds if using. Serve with lime wedges to squeeze over the wraps for brightness.

To eat: fold the lettuce around the filling and enjoy immediately. Leftover filling can be refrigerated up to 3 days; assemble just before serving.