Asian Chicken and Cashew Lettuce Wraps
Asian Chicken and Cashew Lettuce Wraps make a delicious dinner treat. Light, crisp lettuce cups filled with a mixture of chicken, cashews, and other Asian flavours make a great appetizer or main dish.
Equipment
12-inch (30cm) non-stick skillet
Wooden spoon or silicone spatula
Liquid measuring cup or small mixing bowl
Whisk
Instant-read thermometer
Ingredients
- 1 tablespoon olive oil or coconut oil - if using ground chicken breast
- 1 head green leaf lettuce - or green butter lettuce
1 pound ground chicken - minced chicken, about 450g — I recommend ground chicken thigh
1 medium red pepper (red capsicum) - red bell pepper, diced, about 1 cup / 150g- 1 cup water chestnuts - roughly chopped, one 8-oz / 225g can, drained
1 inch ginger - fresh ; 2.5cm piece, peeled and minced, about 1 tablespoon
2 cloves garlic - minced- ¼ cup reduced-sodium soy sauce - 60ml, or tamari for gluten-free
- 3 tablespoons rice wine vinegar - 45ml
- 1 tablespoon red curry paste
1 teaspoon honey - or sugar
½ teaspoon cornstarch - if needed to thicken the sauce
¾ cup cashews - roughly chopped, about 100g
3 stalks green onions (scallions or green shallots) - scallions or green shallots, sliced for topping
1 pinch sea salt - to taste
Instructions
- Carefully peel apart the lettuce leaves and thoroughly rinse them. Set the leaves aside to dry while the filling is prepared.1 head green leaf lettuce
- In a large skillet, cook the ground chicken over medium heat. If you use ground chicken breast, add the olive oil or coconut oil to the pan first. Cook the chicken for about 7 minutes, breaking it into small, even pieces, until it is no longer pink and reaches an internal temperature of 165°F (74°C).1 tablespoon olive oil or coconut oil, 1 pound ground chicken
- Once the chicken is cooked, add the diced bell pepper. Cook for 2-3 minutes or until the pepper has softened a little.1 medium red pepper (red capsicum)
- Next, add the water chestnuts, ginger and garlic. Cook for 1-2 minutes until the water chestnuts are heated through, and the ginger and garlic are fragrant.1 cup water chestnuts, 1 inch ginger, 2 cloves garlic
- Whisk together the soy sauce, rice wine vinegar, red curry paste, and honey in a liquid measuring cup or bowl. Pour the sauce over the chicken and vegetables, then stir to coat everything evenly. Cook for 1 more minute, stirring constantly. If the sauce seems too thin, stir in ½ teaspoon of cornstarch and cook for an additional minute until thickened.¼ cup reduced-sodium soy sauce, 3 tablespoons rice wine vinegar, 1 tablespoon red curry paste, 1 teaspoon honey, ½ teaspoon cornstarch
- Stir in the chopped cashews. Taste the filling and add a pinch of sea salt if needed. Spoon the warm filling into the lettuce leaves and sprinkle with sliced green onions. Serve immediately.¾ cup cashews, 3 stalks green onions (scallions or green shallots), 1 pinch sea salt
Notes
Storage: Keep the filling and lettuce leaves separate. Filling lasts up to 3 days in the fridge in an airtight container. Washed lettuce keeps 2 days in a zip-lock bag with a paper towel.
Freezer-friendly: The filling freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a skillet with a splash of water.
Make-ahead: Cook the filling up to a day in advance. Stir in a handful of fresh cashews when reheating to restore crunch.
Substitutions: Use ground turkey or ground pork in place of chicken. Swap tamari for soy sauce to make it gluten-free. Peanuts or toasted almonds can replace cashews.
Pro tip: Break the chicken into very small, even pieces while browning — this prevents steaming and gives you more browned, flavourful bits in every bite.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 27gProtein: 28gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 98mgSodium: 690mgPotassium: 1188mgFiber: 5gSugar: 8gVitamin A: 8276IUVitamin C: 50mgCalcium: 74mgIron: 5mg
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