Ingredients for Chicken Cashew Lettuce Wraps
- Boneless Skinless Chicken Breasts
- Canola Oil
- Onion
- Garlic Cloves
- 1/4 cup gluten-free soy sauce
- 1 cup roasted cashews
- 2 tablespoons rice vinegar
- Brown Sugar
- Ground Red Pepper
- 1/2 teaspoon ground ginger
- 1 tablespoon sesame oil
- Iceberg Lettuce
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How to Make Chicken Cashew Lettuce Wraps
- Whisk together all stir-fry sauce ingredients in a small bowl: 1/4 cup gluten-free soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon cornstarch, and 1/2 teaspoon ground ginger.
- Set the stir-fry sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces.
- Cook the chicken until browned on all sides.
- Remove the chicken from the skillet and set aside.
- Add 1 tablespoon of oil to the skillet. Add 1 medium onion, chopped, and 2 cloves garlic, minced, along with 1 teaspoon of gluten-free soy sauce.
- Cook until the onions are tender and translucent, about 5 minutes.
- Return the chicken to the skillet. Add 1 cup roasted cashews.
- Stir-fry for 1-2 minutes to reheat the chicken and combine the ingredients.
- Pour the stir-fry sauce over the chicken and cashew mixture. Stir to combine and cook until the sauce has thickened slightly, about 2-3 minutes.
- Remove from heat and serve immediately in crisp lettuce cups (butter lettuce or romaine hearts work well).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
23g
Fat
8g
Carbs
3g