Name: Cashew Chicken Lettuce Wraps
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb boneless skinless chicken breasts or thighs (cut into 1-inch cubes); 1 teaspoon sesame oil; Himalayan salt and black pepper to taste; 2-3 tablespoons olive oil; 1 medium red bell pepper seeded and diced; 1 cup broccoli florets chopped; 1 head butter or romaine lettuce (leaves separated and rinsed); Roasted cashews optional; thinly sliced green onions (for serving, optional); sesame seeds (for serving, optional); 1/3 cup coconut aminos (low sodium soy sauce gluten free tamari or low-sodium soy sauce); 1 tablespoon rice wine or apple cider vinegar; 1/2 teaspoon low carb sweetener (xylitol optional, for sweetness); 2 teaspoon sesame oil; 2 medium cloves garlic minced; 1 teaspoon grated fresh ginger; 1-2 teaspoons arrowroot starch to thicken - optional; Almond Butter Sauce; 1/4 cup creamy almond butter; 1 teaspoon sesame oil; 1 teaspoon rice wine or apple cider vinegar

Cashew Chicken Lettuce Wraps – a light and refreshing low carb appetizer, lunch or light dinner with all the flavors of the takeout favorite. Best of all, comes together super quick so they’re perfect for busy weeknights.

I am a big fan of lettuce wraps. They are so simple to make and my kids have so much fun filling them up. These Cashew Chicken Lettuce Wraps are super easy to make and have all the flavors of the takeout favorite.

Cashew Chicken Lettuce Wraps

Course Main Course

Cuisine Chinese

Prep Time 12 minutes

Cook Time 8 minutes

Total Time 20 minutes

Servings 4

Ingredients

For the lettuce wraps:

1 lb boneless skinless chicken breasts or thighs cut into 1-inch cubes
1 teaspoon sesame oil
Himalayan salt and black pepper to taste
2-3 tablespoons olive oil
1 medium red bell pepper seeded and diced
1 cup broccoli florets chopped
1 head butter or romaine lettuce leaves separated and rinsed
Roasted cashews optional
thinly sliced green onions for serving, optional
sesame seeds for serving, optional

FOR THE SAUCE:

1/3 cup coconut aminos low sodium soy sauce gluten free tamari or low-sodium soy sauce
1 tablespoon rice wine or apple cider vinegar
1/2 teaspoon low carb sweetener xylitol optional, for sweetness
2 teaspoon sesame oil
2 medium cloves garlic minced
1 teaspoon grated fresh ginger
1-2 teaspoons arrowroot starch to thicken - optional
Almond Butter Sauce
1/4 cup creamy almond butter
1 teaspoon sesame oil
1 teaspoon rice wine or apple cider vinegar

Instructions

Season chicken with salt, black pepper and 1 teaspoon sesame oil. Set aside.
Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate.
Return pan to heat and add remaining olive oil. Add the bell peppers and broccoli and stir-fry for 3-4 minutes, or until tender crisp.
Meanwhile, whisk together the ingredients for the sauce and stir into pan along with the cooked chicken.
Divide among lettuce wraps and top with cashews, sesame seeds and green onions, if desired.

TO MAKE THE ALMOND BUTTER SAUCE:

In a small bowl, whisk together the almond butter, sesame oil and vinegar until smooth. Drizzle over lettuce wraps or serve on the side.