Chicken and Cashew Lettuce Wraps is the perfect summer recipe! The chicken is super flavorful and spicy, there is just the right amount of crunch from the celery and the cashews, and the cool crisp lettuce wrapped around it tempers the warmth of the chicken. It's very refreshing, and it's WAY better than PF Chang's lettuce wraps! Best of all, it takes only about 20 minutes to make.
1tablespoonfresh minced gingerfrom about a 1 inch piece
8large pieces of iceberg or butter lettuceplus more if needed
2green onionsthinly sliced
Heat olive oil on medium-high heat in a large skillet or wok and saute onions until tender. Add garlic; saute until fragrant (about 1 more minute)
Add chicken and saute until cooked completely.
Meanwhile, whisk soy sayce and cornstarch together in a small bowl (or in a mason jar). Add remaining sauce ingredients (hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha, and ginger) and whisk or shake to combine.
Add celery, cashews, and sauce to skillet; saute for 1-2 minutes or until sauce thickens.
Transfer to bowl and allow to cool slightly. Serve wrapped in large lettuce pieces and garnished with green onions.
To make this recipe gluten-free, make sure to use gluten-free soy sauce or an alternative like liquid aminos.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.