Cashew Chicken Lettuce Wraps Recipes

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
• While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
• Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Season chicken pieces with salt and pepper.
• In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
• Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
• Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
• Serve in cold lettuce cups. Top with remaining chopped green onions if desired.
• Next time try one of these lettuce wrap recipes!

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.
• Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.
• Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.

CASHEW CHICKEN LETTUCE WRAPS

Steps:

• Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
• Season chicken with salt and set aside.
• Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
• Add chicken and stirfry for about a minute then add carrot and stirfry another 2 minutes or until chicken is just cooked and carrots are tender.
• Add hoisin mixture and green onions and toss until heated through.
• Remove from heat and add cashews.
• Spoon mixture into lettuce leaves, wrap up, and enjoy!