Cashew Basil Chicken Lettuce Wraps
Cashew Basil Chicken Lettuce Wraps
Ingredients
For the Sauce
- 1/4 cup coconut aminos
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon garlic powder
For the Filling
- 1 tablespoon coconut oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 pound ground chicken
- 1/4 cup green onions, chopped, plus more for garnish
- 1/2 cup cashews, chopped
- 1 cup bean sprouts
For Serving
- 1 head butter lettuce, separated into leaves
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- 1/4 cup crispy fried noodles, for garnish (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, creamy peanut butter, rice vinegar, sesame oil, red pepper flakes, and garlic powder until smooth. Set aside.
⏱️ 3 min
- 2
Heat coconut oil in a large skillet or cast iron pan over medium heat. Add the diced white onion and sauté for 3-4 minutes until softened and fragrant.
⏱️ 4 min
- 3
Add the minced garlic and grated ginger to the pan and cook for another 1 minute until aromatic.
⏱️ 1 min
- 4
Add the ground chicken to the skillet. Break up the chicken with a spoon and cook until it is no longer pink and fully browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 5
Pour the prepared sauce over the cooked chicken mixture. Stir well to ensure all the chicken is evenly coated. Bring to a gentle simmer and cook for 1-2 minutes.
⏱️ 2 min
- 6
Stir in the chopped green onions, chopped cashews, and bean sprouts. Cook for an additional 2-3 minutes, just until the bean sprouts are slightly softened but still retain a crisp bite.
⏱️ 3 min
- 7
Spoon the warm chicken filling into individual butter lettuce cups. Garnish with fresh basil leaves, additional chopped green onions, and crispy fried noodles, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cashew Basil Chicken Lettuce Wraps
For the Sauce
- 1/4 cup coconut aminos
- 1/4 cup creamy peanut butter
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon garlic powder
For the Filling
- 1 tablespoon coconut oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 pound ground chicken
- 1/4 cup green onions, chopped, plus more for garnish
- 1/2 cup cashews, chopped
- 1 cup bean sprouts
For Serving
- 1 head butter lettuce, separated into leaves
- 1/4 cup fresh basil leaves, roughly chopped, for garnish
- 1/4 cup crispy fried noodles, for garnish (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, creamy peanut butter, rice vinegar, sesame oil, red pepper flakes, and garlic powder until smooth. Set aside.
⏱️ 3 min - 2
Heat coconut oil in a large skillet or cast iron pan over medium heat. Add the diced white onion and sauté for 3-4 minutes until softened and fragrant.
⏱️ 4 min - 3
Add the minced garlic and grated ginger to the pan and cook for another 1 minute until aromatic.
⏱️ 1 min - 4
Add the ground chicken to the skillet. Break up the chicken with a spoon and cook until it is no longer pink and fully browned, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 5
Pour the prepared sauce over the cooked chicken mixture. Stir well to ensure all the chicken is evenly coated. Bring to a gentle simmer and cook for 1-2 minutes.
⏱️ 2 min - 6
Stir in the chopped green onions, chopped cashews, and bean sprouts. Cook for an additional 2-3 minutes, just until the bean sprouts are slightly softened but still retain a crisp bite.
⏱️ 3 min - 7
Spoon the warm chicken filling into individual butter lettuce cups. Garnish with fresh basil leaves, additional chopped green onions, and crispy fried noodles, if desired. Serve immediately.
⏱️ 5 min