Cashew Chicken Lettuce Wraps
Recipe type: Dinner
Cuisine: Asian
Serves: 2
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp ground ginger
  • 1 tsp sesame oil
  • 1 tbsp coconut or olive oil
  • ¾ lb chicken breast tenders, cut into bite-sized pieces
  • ½ cup diced baby bella mushrooms
  • 6 green onions, chopped
  • ¾ cup cashews, roughly chopped
  • Butter lettuce leaves, for serving
  • 2 carrots, julienned, for serving
  • Toasted sesame seeds, for serving
  1. In small bowl, whisk together soy sauce, rice vinegar, brown sugar, cayenne, ginger and sesame oil. Set aside.
  2. Heat the coconut or olive oil in a medium skillet over medium high heat. Add the chicken, mushrooms and reserved sauce, and cook until chicken is cooked through and caramelized, and sauce is thickened, about 6-7 minutes. Add the green onions and cashews and cook an additional 1-2 minutes. Let cool slightly.
  3. Serve the chicken mixture wrapped in the lettuce leaves (like a taco) and top with carrots and sesame seeds.
Recipe by Flying on Jess Fuel at