I love to make these cashew chicken lettuce wraps when I’m craving Chinese food. They are a healthier alternative to takeout and have such amazing flavor. Some of my other favorite takeout recreations are General Tso’s chicken, sweet and sour chicken, chicken and vegetable stir fry and veggie beef ramen.

This cashew chicken recipe 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. We love to serve the cashew chicken in lettuce wraps, but you could also serve over a bed of rice.


1 Tablespoon salted butter

1 teaspoon olive oil

2 pounds chicken breast , cut into 1-inch pieces

2 teaspoons minced garlic

3/4 cup chicken stock

1/4 cup low sodium soy sauce

3 Tablespoons hoisin sauce

1 1/2 Tablespoon rice vinegar

2 Tablespoons corn starch

3/4 cup unsalted cashews

Lettuce cups or butter lettuce

Green onions for serving, optional

Salt and pepper , to taste


Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. 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.


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