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Chicken and Cashews in Lettuce Cups Recipe

Fast & Easy Dinner: Chicken and Cashews in Lettuce Cups

Whenever I eat at Betelnut, a popular Asian restaurant here in San Francisco, I always order the lettuce wraps. However, I had never made them at home — until I recently found this simple and quick recipe. Chunks of chicken breast are seared in a pan before being tossed with a flavorful mixture of honey and soy sauce. Ginger, garlic, water chestnuts, and scallions further season the chicken. The lettuce leaves and cashews are essential to providing a satisfying crunch. For a more complete meal, serve with rice or sautéed veggies. To make this dish for your loved ones, get the recipe when you read more.

Chicken and Cashews in Lettuce Cups

Chicken and Cashews in Lettuce Cups

Chicken and Cashews in Lettuce Cups Recipe 2010-04-20 10:02:25

Ingredients

3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
pepper
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
1/4 cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated

Directions

  1. Combine the soy sauce and honey in a small bowl; set aside.
  2. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
  3. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
  4. Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Serves 4.

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