These easy cashew chicken lettuce wraps are made in one pot in just 20 minutes! A better-than-takeout recipe that the whole family will love.
Table of Contents
Less Than 30 Minutes!
Whenever I’m craving Chinese food, these cashew chicken lettuce wraps always come to mind. It’s a healthier alternative to takeout like my chow mein noodles recipe. We love to serve it in lettuce wraps, but you can also serve over rice or make a stir fry with steamed vegetables.
This recipe for cashew chicken is perfect for summer and one you need to put on your “must try” list. It’s a meal that my whole family loves and my husband and I always end up going back for seconds. The chicken is so tender and the sweet and tangy sauce on top is truly divine.
How to Make Cashew Chicken
- Chicken. In large skillet, heat butter and oil over medium-heat. Once butter melts, add a single layer of chicken. Season with salt and pepper, then cook for 3 minutes. Once brown, flip and cook other side for additional 3 minutes. Turn heat to low and stir in garlic and cook.
- Sauce. While the chicken cooks, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar and cornstarch in a small bowl.
- Toss. Stir the sauce into the skillet and cook over low heat with the chicken until it thickens. Then stir in the cashews. Serve chicken with cashew nuts garnished with sliced green onions on top for an extra flavor boost.
Favorite Ways to Serve
- Lettuce wraps: Just like with my Thai chicken lettuce wraps is my favorite! It tastes light and fresh and is great for when you’re looking for a lower carb option.
- Over rice: It tastes delicious over white or brown rice. You could even use cauliflower rice or cooked quinoa too.
- With noodles: You could easily mix this cashew chicken together with rice noodles or spaghetti noodles.
- Vegetable stir fry: Mix in some steamed vegetables to easily turn this recipe into a stir fry.
Cooking Tips + Variations
- Salt. Soy sauce and hoisin sauce are on the saltier side, so I like to use unsalted cashews to cut back on sodium. I also use low sodium soy sauce and chicken stock.
- Spice. For a little heat, mix in a few dashes of sriracha or red pepper flakes like I do in these Thai chicken lettuce wraps.
- Sauce. This dish would also taste delicious with a homemade teriyaki sauce.
- Veggies. Feel free to add in a few extra veggies, like mushrooms, peppers or broccoli.
- Crunch. I love it with the cashews, they add so much flavor! But you could add some crispy chow mein noodles on top for an added crunch, too.
- Serving. Serve with this pineapple fried rice recipe or cilantro lime rice.
- Reheating. When reheating any leftovers from the fridge, add a dash of chicken stock to thin out the sauce a little.
More Takeout Inspired Dishes
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Cashew Chicken Lettuce Wraps
Video
Ingredients
- 1 Tablespoon salted butter
- 1 teaspoon olive oil
- 2 pounds chicken breast , cut into 1-inch pieces
- 2 teaspoons minced garlic
- ¾ cup chicken stock
- ¼ cup low sodium soy sauce
- 3 Tablespoons hoisin sauce
- 1 ½ Tablespoon rice vinegar
- 2 Tablespoons corn starch
- ¾ cup unsalted cashews
- salt and pepper , to taste
For serving: lettuce cups or butter lettuce, sliced green onions
Instructions
- Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
- While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
- Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Asian, Chicken, Dinner, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
This sounds delicious. I want to try with the addition of broccoli and red pepper; when would you add them, or cook separately then add? Thanks!
I think the red pepper would cook fine with the butter. You may want to steam the broccoli separately though or it may not cook through.
I made this for my family last night. So quick, easy and delicious. My husband declared it was fantastic and my three picky kids gobbled it up. One even had seconds! I added red bell pepper which worked well with the flavors. This will go into our weeknight rotation!
I’m so glad it was a hit! Thanks for leaving a comment and review Melissa. :)
Love this, didn’t have lettuce, so had on rice, was so yummy.
Thank you so much for the recipes Jamielyn.
Love everything about this! So delicious and so easy to make.
Love that I can have a delicious meal made in no time!
Yum! I love cashew chicken. Can’t wait to make this for dinner this week!
Just like my favorite takeout cashew chicken but SO much more flavor! Cant wait to make again.
I’m so glad you enjoyed it!
This came together a little quicker than other versions I’ve tried, but they are still tasty! Can’t wait to make them again.
I’m so glad you enjoyed it!
Taste great and easy to make!!
This was super easy to make!! It tasted absolutely so good
we love hoisin sauce and cashews, will give this recipe a try but will put over rice to fill up my husband. For those saying to salty you could use unsalted cashews, that is always what I buy for snacking.
Hope you enjoy! Great tip!
Can you serve these cold?
You could! I prefer the filling warm though. :)
Just made these tonight for my housewarming party. It was really great being able to let it simmer for most of the cooking time and stay with my guests instead of slaving away alone in the kitchen all night!
Super simple to make and super tasty, my guests loved them! Will definitely be adding this to my regular recipes rotation, thanks so much for sharing! C:
I’m so glad you enjoyed these wraps! :)
Why is it posted on Facebook as being low carb? 13 carbs per serving is not low carb to anyone on a low carb diet. Why isn’t it posted here as being low carb? I don’t understand how you could post low carb on Facebook. I really hope you respond to this question. I love the recipe but not that you use salted cashews. I would use unsalted and smash them up a bit too. There are a few ways to make this lower in carbs and you should share the low carb recipe if your Facebook post advertisement is low carb.
I’m sorry this was misleading for you, we will take out the low carb wording in future postings. Putting these in lettuce wraps helps decrease the amount of carbs in the recipe. You can also substitute a different nut or decrease the amount of cashews to lower the carbs.
I actually do consider these low carb, especially compared to most Asian dishes that are served over rice or have sugar in the sace. I don’t feel that calling them low carb is misleading. Everyone’s diet is different, but these work for me!
Your food looks delicious. To bad all these pop up ads are in the way .
My husband LOVED this so much we had no leftovers and I was asked to make it again asap!!!!
I’m so glad it was a hit! Thanks for your comment and review Andrea!
This is excellent. Easy, quick and tasty. Perfect for mid week dinner.
I really enjoyed this meal, will definitely make it again. Served it over rice and it was a big hit with the family.
I’m glad it was a hit! Thanks for your comment and review! :)