Cashew Chicken Lettuce Wraps

Posted by Vanessa in Cooking, May 26, 2010

Like lettuce wraps from P.F. Chang’s?  Yeah, me too.  But The Phoenix thinks these are even better.  Yep, I actually cooked something that was better than Chang’s version.  Ah, I could retire now.  That is, if I got paid for doing this.  (Which I don’t, just in case you’re wondering.)

I think I was always a little intimidated by lettuce wraps because I couldn’t really tell what was in the filling.  But if you make your own, you’ll even know what’s in there.  Well, if you are like me and can’t really tell what the restaurants do.

Seriously, try this recipe.  It’s simple and fast to throw together.  And very, very good.

Just ask The Phoenix.  He’ll tell you.

Cashew Chicken Lettuce Wraps

recipe from Tasty Kitchen
  • Prep Time: 15 minutes.
  • Cook Time: 15 minutes.
  • Ready in 30 Minutes.
  • Makes: 6 Servings
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1 teaspoon sesame oil
  • 2-1/2 tablespoons soy sauce, divided
  • 3 tablespoons canola oil
  • 2 pieces chicken breast (approx. 3/4 pound total), diced very small
  • 1 cup finely diced onion
  • 2 cloves garlic, minced
  • 1/4 cup cashews, chopped
  • leaves of iceburg lettuce, washed and dried
  • For stir fry sauce, mix together rice vinegar, brown sugar, cayenne pepper, ground ginger, sesame oil and 2 tablespoons of soy sauce, making sure to dissolve brown sugar. Set aside.
  • Heat canola oil in pan over medium to medium-high heat. Add diced chicken and brown (about 4 to 5 minutes). Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and cashews. Saute mixture for a few minutes and remove from heat.
  • Spoon chicken mixture into individual lettuce leaves. Garnish with extra chopped cashews if desired.

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