Cashew Chicken Lettuce Wraps Recipe

Dice the chicken thighs into small bite-sized pieces.

Heat canola oil in a skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.

Add minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.

Stir in soy sauce, hoisin sauce, rice vinegar, and sesame oil. Cook for another 2 minutes until the sauce begins to reduce slightly.

Add chopped cashews and sliced green onions. Stir to combine and cook for 1 more minute. Remove from heat and set aside.

In a small saucepan, combine soy sauce, brown sugar, grated ginger, and minced garlic.

Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

In a separate small bowl, mix cornstarch and water to make a slurry.

Slowly whisk the slurry into the simmering sauce until thickened, about 1-2 minutes. Remove from heat and set aside.

In a small bowl, whisk together mayonnaise, sriracha sauce, lime juice, and garlic powder until smooth. Set aside.

Heat vegetable oil in a small saucepan over medium-high heat until it reaches 350°F (175°C).

Add wonton strips in batches and fry until golden brown and crispy, about 30 seconds per batch.

Remove with a slotted spoon and drain on paper towels. Set aside.

Lay out the butter lettuce leaves on a serving platter.

Spoon the chicken filling into the center of each leaf.

Drizzle with sweet soy ginger glaze and spicy aioli.

Top with crispy wonton strips and chopped cilantro.

Serve with lime wedges on the side for squeezing over the wraps.