Cashew Chicken Lettuce Wraps Recipe

May 11, 2017  | Chicken Recipes | asian | cashew | chicken | lettuce | wrap 
Prep Time Cook Time Serves
20m 20m 4

When I was a kid we used to go to a Chinese restaurant that served the most delicious dish of stir-fried chicken in a lettuce wrap. After many visits, we enquired about what exactly was in the dish. Turns out it was chicken livers. Of course by then I had eaten it so many times that the new information didn’t phase me.

I was craving these the other day and decided to try my hand at making something similar. I opted for chicken breast instead of livers. What can I say?

INGREDIENTS

  • 1 pound skinless, boneless chicken breast
  • 1 egg
  • 1 tablespoon cornflour
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped red chili
  • 1-inch piece of ginger, peeled and cut into small matchsticks
  • 2 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1 cup chicken stock
  • 1/2 cup unsalted cashews, roughly chopped
  • 1 head iceberg lettuce
  • cooked basmati or sticky rice, optional
  • 1 spring onion, finely chopped (green and white parts)

INSTRUCTIONS

Chop the chicken breasts into small 1/4-inch pieces. In a large bowl, whisk together the egg and cornflour. Add the chicken and stir to coat.

Heat the oil in a large, high-rimmed skillet over medium-high heat. Add the chicken and fry, stirring frequently. Once the chicken is starting to color, transfer to a bowl using a slotted spoon. Set aside.

In the same skillet set over medium-high heat, fry the onion and garlic until translucent and fragrant, about 5 minutes. Add a touch more oil if the skillet is too dry. Add the chili and ginger and continue to cook for another couple minutes. Stir in the oyster sauce and soy sauce. Once evenly combined, return the chicken to the pan and add the stock and chopped cashews. Bring to a gentle simmer and turn the heat to low. Continue to simmer for approximately 10 minutes or until the chicken is cooked through and the liquid has reduced to a coating consistency. Taste for seasoning and add salt if desired.

Separate the leaves of lettuce carefully, keeping each leaf in one piece. Wash and dry.

If serving with rice, place a spoonful of rice in each lettuce leaf. Top with the chicken and a sprinkle of finely chopped spring onion. Enjoy while warm.

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