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Cashew Chicken Lettuce Wraps. A healthy 30 Minute Meal from foodiewithfamily.com
5 from 4 votes

Cashew Chicken Lettuce Wraps

What makes these so awesome? After browning the bite-sized, tender chicken cubes, they simmer with the cashews for a few minutes in a flavourful sauce of honey, soy sauce,  gochujang (Korean pepper paste), ginger, garlic, rice vinegar and sesame oil. The result is a sticky, tangy, spicy, sweet, earthy, garlicky sauce that you want to lick from your fingers. Adapted from and with thanks to Amy Johnson of [She Wears Many Hats| http://shewearsmanyhats.com/2009/09/chicken-cashew-lettuce-wraps/
Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 343kcal
Author Rebecca Lindamood


For the Stir Fry Sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon gochujang or chili garlic sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 garlic cloves peeled and pressed or super finely chopped
  • 1 teaspoon toasted sesame oil

For the Chicken Cashew Stir Fry:

  • 1 pound boneless skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch cubes
  • 2 tablespoons peanut canola, or grapeseed oil
  • 1/4 cup cashews roughly chopped

For Serving:

  • Washed and air-dried lettuce leaves
  • minced red and/or yellow bell peppers
  • finely chopped fresh cilantro or parsley
  • sriracha or preferred hot sauce


For the Stir Fry Sauce:

  • Whisk together all of the ingredients until the honey is incorporated fully and it is smooth. If your honey wants to 'seize' up in the sauce, you can microwave it for 15 seconds then whisk again until smooth.

For the Stir Fry:

  • Heat the oil in a large skillet or wok until it is shimmery. Add the chicken thighs and stir-fry them until no longer pink in the center and golden brown on the outside, about 8-10 minutes. Whisk the stir-fry sauce one more time then add to the pan with the cashews. Stir frequently and bring the sauce to a boil. Lower the heat and simmer until the sauce is thick and sticky, darker in colour and coats everything, about 2-4 minutes.
  • Turn off the heat and let the chicken stand for 5-10 minutes before piling in to the lettuce leaves. Garnish the wraps with finely chopped bell peppers, cilantro or parsley, and sriracha or the hot sauce of your choice.


Calories: 343kcal | Carbohydrates: 31g | Protein: 34g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 893mg | Potassium: 1573mg | Fiber: 9g | Sugar: 18g | Vitamin A: 3595IU | Vitamin C: 79.1mg | Calcium: 141mg | Iron: 4.3mg