- 6
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground ginger
- 1 teaspoon sesame oil
- 2 chicken breasts (about 3/4 lb. total), diced
- 8 leaves of greenleaf or iceburg lettuce
- 3 tablespoons canola oil (or oil of choice)
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 teaspoon soy sauce
- 1/4 cup cashews, chopped
- Salt and pepper to taste
Preparation
Step 1
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Makes 6-8 lettuce wraps.
For stir fry sauce:
For stir fry sauce:
Mix all ingredients making sure to dissolve brown sugar. Set aside.
Heat canola oil in pan over medium to medium high heat. Add diced chicken and brown (about 4-5 minutes). Remove chicken from oil. Add onions, garlic and 1 teaspoon soy sauce to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.
Ground red pepper is hot. It is a dried powder. Paprika will not give you the same result and the heat of ground red pepper is more concentrated than that in chili powder. You could use ground cayenne pepper or even a hot sauce, although I’m not sure what amount of hot sauce would correlate to 1/4 tsp. of ground pepper.
I am so happy I made these tonight! They were loaded with flavor and were so easy to make. They had the perfect amount of spice, too. This will definitely be a regular around my house!!! Thanks for the amazing recipe.
These look so easy and yummy! I make a peanut lettuce wrap. I can’t wait to try this one! Thanks for stopping by my blog!
This recipe was simple and delicious. My only addition was a little bit of oyster sauce added in with the rest of the stir fry sauce ingredients (the restaurant I work at uses oyster sauce in their lettuce wraps, so I figured it would add a nice depth of flavor. Also, I had it in my fridge already
I didn’t have ground red pepper or ground ginger, so I made this with 1 tsp sriracha and 1 tsp minced fresh ginger… it turned out okay, but next time I need to put a LOT more sriracha. The only other problem I ran into was the sauce part of the filling staying too watery. I added a little cornstarch and a little corn syrup and it turned out perfect. Great recipe!
We diced the chicken pretty finely, added water chestnuts, added honey and green onions, and tripled the sauce and it turned out better than ever! This is the third time we’ve made this recipe, and we’ve finally found the perfect version of it for us! Try it out if you’d like!
These were terrific, and a big hit! I stir fried some carrots and celery into the mix, served the mixture with butter lettuce, and topped with some chow mein noodles for some extra crunch…..very tasty!
Oooh…chow mein noodles would be a nice addition!
These were so great! I added diced tofu to bulk it up and it was awesome!!! will be making again
Well, gee, thanks for sharing Carla. I think everyone having different tastes makes the world go around. Have a happy day!
I made this last night for supper! It was awesome! My daughter is just starting to dabble in stir fry flavors, and she enjoyed this. Thank you so much for an easy, light meal!
These were delicious. The only change I made was we used Butter Lettuce. It makes the perfect little “cups” for the chicken and is makes the filling seem rich…and….well…..BUTTERY!
I just made these for lunch and WOW. They are awesome! Didn’t change anything, except added a bit more cashews. My husband already wants more and the kids liked em too
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