Thai Cashew Chicken Lettuce Wraps

There's so much flavor in these Thai Cashew Chicken Lettuce Wraps! Tender pieces of chicken are cooked with lemongrass, ginger and garlic in a flavorful and simple sauce before being tucked into crisp lettuce leaves. Perfect for a light lunch, dinner or pre-meal appetizer.

Makes about 10 to 12 wraps in 30 minutes.

Course Mains & Entrees

Cuisine Thai-inspired

Keyword appetizer, cashew, chicken, dinner, easy, lettuce wraps, lunch, snack, thai

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 337

Author Laurie McNamara

Equipment

All-Clad E7859464 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Chefs Pan/Wok Cookware, 12-Inch, Black

Ingredients

FOR THE CHICKEN:

1¼ pounds chicken tenderloins diced small - or use thin cut chicken breasts
1 tablespoon low-sodium tamari
1 tablespoon cornstarch
1/2 teaspoon white pepper

FOR THE STIR-FRY SAUCE:

3 tablespoons low-sodium tamari low-sodium soy sauce or coconut aminos
3 tablespoons oyster sauce
juice of 1/2 a lime
1 teaspoon sriracha
1 teaspoon toasted sesame oil

FOR THE STIR-FRY:

1/2 cup unsalted cashews or more if preferred
2 teaspoons toasted sesame oil
1 tablespoon grated fresh lemongrass
2 teaspoons grated fresh ginger
2 cloves peeled fresh garlic grated or finely minced

FOR SERVING:

2 heads bibb lettuce iceberg or romaine lettuce (depending on size)
3 green onions sliced for serving
2 teaspoons toasted sesame seeds for serving
torn cilantro leaves for serving
lime wedges for serving
a drizzle of sriracha or sambal oelek chili garlic paste, for serving (only if you want more spice!)

US Customary - Metric

Instructions

Toss the diced chicken with the tamari, cornstarch and white pepper and set off to the side.
In a medium bowl, whisk together the remaining tamari, oyster sauce, lime juice, sriracha and toasted sesame oil, then set off to the side.
Heat a wok or large chefs pan over medium-low heat. Add the cashews and toast until fragrant and lightly golden. About 5 to 6 minutes. Transfer the toasted cashews to a clean plate and set off to the side.
Add the remaining 2 teaspoons of sesame oil along with the lemongrass, ginger and garlic. Stir and cook for 45 seconds or until fragrant.
Next increase the heat to high and add in the chicken and spread it out into an even layer. Cook for 4 to 5 minutes (without stirring) until the underneath side of the chicken is crispy and deeply golden. Use a wooden spatula to toss the chicken. Continue to cook until the chicken is fully cooked and no longer pink.
Add in the toasted cashews and pour in the stir-fry sauce and toss to combine. Bring to a boil, and cook until the sauce has reduced and thickened.
Spoon the Thai cashew chicken mixture into lettuce leaves and top with green onions, sesame seeds, cilantro. Squeeze wedges of lime juice over top. For extra spicy Thai cashew chicken wraps, drizzle sambal oelek or extra sriracha.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition