EASY Cashew Chicken Lettuce Wraps (20 mins!) - I Heart Naptime (2024)

These easy cashew chicken lettuce wraps are made in one pot in just 20 minutes! A better-than-takeout recipe that the whole family will love.

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Less Than 30 Minutes!

Whenever I’m craving Chinese food, this cashew chicken always comes to mind. It’s a healthier alternative to takeout like my chow mein noodles recipe and has such amazing flavor. We love to serve it in lettuce wraps, but you can also serve over rice or make a stir fry with steamed vegetables.

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.

How to Make Cashew Chicken

1. Chicken. In large skillet, heat butter and oil over medium-heat. Once butter melts, add a single layer of chicken. Season with salt and pepper, then cook for 3 minutes. Once brown, flip and cook other side for additional 3 minutes. Turn heat to low and stir in garlic and cook.
2. Sauce. While the chicken cooks, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar and cornstarch in a small bowl.
3. Toss. Stir the sauce into the skillet and cook over low heat with the chicken until it thickens. Then stir in the cashews. Serve chicken with cashew nuts garnished with sliced green onions on top for an extra flavor boost.

Favorite Ways to Serve

• Lettuce wraps: Just like with my Thai chicken lettuce wraps is my favorite! It tastes light and fresh and is great for when you’re looking for a lower carb option.
• Over rice: It tastes delicious over white or brown rice. You could even use cauliflower rice or cooked quinoa too.
• With noodles: You could easily mix this cashew chicken together with rice noodles or spaghetti noodles.
• Vegetable stir fry: Mix in some steamed vegetables to easily turn this recipe into a stir fry.

Cooking Tips + Variations

• Salt. Soy sauce and hoisin sauce are on the saltier side, so I like to use unsalted cashews to cut back on sodium. I also use low sodium soy sauce and chicken stock.
• Spice.For a little heat, mix in a few dashes of sriracha or red pepper flakes like I do in these Thai chicken lettuce wraps.
• Sauce. This dish would also taste delicious with a homemade teriyaki sauce.
• Veggies.Feel free to add in a few extra veggies, like mushrooms, peppers or broccoli.
• Crunch. I love it with the cashews, they add so much flavor! But you could add some crispy chow mein noodles on top for an added crunch, too.
• Serving. Serve with this pineapple fried rice recipe or cilantro lime rice.
• Reheating. When reheating any leftovers from the fridge, add a dash of chicken stock to thin out the sauce a little.

More Takeout Inspired Dishes

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