Cashew Chicken Lettuce Wraps

These Cashew Chicken Lettuce Wraps full of delicious nutty flavors are ready to enjoy in 30 minutes!

Course Chicken Recipes

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 376kcal

Author Michelle Ordever

1 lb 450g boneless, skinless chicken breast, cubed
2 Tbsp unsalted butter
3 large green onions spring onions/scallions, sliced (white and green parts separated)
1-2 cloves garlic minced
Sea salt and black pepper to taste
I large head Bibb lettuce round lettuce, separated, rinsed, and patted dry
½ cup chopped cashews lightly salted

Whisk together the soy sauce, peanut butter, honey, rice vinegar, garlic, sesame oil, and crushed red pepper flakes in a large bowl. Add the cubed chicken breast and gently toss to combine. Set aside.
Heat butter in a large nonstick skillet set over medium heat. Add the white part of green onions and garlic. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the onion starts to develop some color.
Pour the chicken and sauce into the skillet and stir to combine. Cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce starts to thicken.
Remove from the heat and divide the chicken mixture between the lettuce leaves.
Top each wrap with the sliced green onions and chopped cashews and serve immediately.

For best results, heat the peanut butter in the microwave for 15-20 seconds before adding it to the sauce. It is easier to blend when slightly warm.
For less heat, use ¼ teaspoon crushed red pepper flakes instead of ½ teaspoon.