Cashew Chicken Lettuce Wraps
A fresh, flavorful weeknight meal, lunch, or appetizer option. Lettuce wraps with spicy-sweet cashew chicken filling. Adapted from [She Wears Many Hats|http://shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/]
Yields: About 8 lettuce wraps
Ingredients
- For Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- For Filling:
- 2 tablespoons canola oil
- 1 cup onion, finely chopped
- 2 garlic cloves, minced
- 2 chicken breasts, diced
- 1/4 cup grated carrots
- 1/4 cup cashews, roughly chopped
- 1 head of Butter or Bibb lettuce, separated into leaves
- chopped fresh basil or cilantro for garnish (optional)
- Sriracha Sauce, for serving
Instructions
In a small bowl, whisk together the soy, vinegar, brown sugar, ground red pepper, ginger, and sesame oil until sugar is dissolved. Set aside.
Heat a wok or large frying pan oven medium-high heat and swirl with canola oil. Add the onions, stirring and cooking about 2 minutes. Add the garlic and cook another 1 minute. Move the onions and garlic to the upper side of the wok and add the chicken to the pan. Cook the chicken until cooked through and browned. Add the carrots, cashews, and stir fry sauce. Saute for 2 more minutes and remove from heat.
Add a little fresh basil or cilantro, if using. Spoon mixture into lettuce cups and add Sriracha as desired. Enjoy promptly.