Go Back
Print

Cashew Chicken Lettuce Wraps

Ingredients

For the sauce:

  • ⅓ cup coconut aminos or soy sauce
  • 1 tablespoon hoisin sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon sesame oil
  • ¼ - ½ teaspoon crushed red pepper flakes optional

For the wraps:

  • 1 tablespoon coconut oil or cooking oil of choice
  • 1 pound boneless skinless chicken thighs diced
  • salt and pepper
  • 1 small white onion diced
  • 1 green bell pepper diced
  • ½ cup water chestnuts diced
  • ½ cup cashews plus more for serving
  • green onions diced
  • lettuce separated and hard stems removed

Instructions

For the sauce:

  1. Whisk all ingredients until combined. Set aside.

For the chicken:

  1. Heat coconut oil in pan over medium heat. Season diced chicken with salt and pepper. Add to hot pan and stir fry until browned. Add onions and green pepper and cook until the onion is translucent and the chicken is cooked through. Add water chesnuts, sauce, and cashews. Cover and let simmer over low heat for about 5 minutes until sauce has reduced and cashews have softened slightly.
  2. To serve, spoon chicken mixture into lettuce leaves and sprinkle with green onions and more cashews.