Orange-Ginger Chicken and Cashew Lettuce Wraps

Every once in a while I get a big craving for chicken lettuce wraps. I found this easy recipe for orange-ginger chicken and cashew lettuce wraps on Kristine’s Kitchen that looked irresistible. Although this recipe has several ingredients, it’s easy to throw together and takes only minutes to cook, which makes it perfect for a weeknight meal. We all enjoyed these homemade chicken lettuce wraps and thought they paired nicely with some sesame shishito peppers.

Orange-Ginger Chicken and Cashew Lettuce Wraps

Sauce:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp water
• 1 tsp cornstarch
• 2 tsp fresh ginger, grated
• 2 cloves of garlic, minced
• Zest of 1 orange

Wraps:

• 2 tsp olive oil
• 3/4 lb ground chicken
• 1/2 cup shredded carrots, chopped
• 1/2 red bell pepper, diced small
• 1/2 cup cashews, coarsely chopped
• Pinch of crushed red pepper flakes
• 2 green onions, thinly sliced
• 10-12 lettuce leaves, cleaned

How to Make Orange-Ginger Chicken and Cashew Lettuce Wraps

Make the sauce by combining the soy sauce, rice vinegar, honey, water, cornstarch, ginger, garlic, and orange zest in a small bowl and whisk until thoroughly combined. Set aside to allow flavors to mingle.

Cook the chicken by heating the olive oil in a large skillet or wok over medium heat. Add the ground chicken and cook, making sure to break it into pieces, for 4-5 minutes.

Add the chopped carrots and bell pepper to the skillet. Continue to cook, stirring occasionally, until chicken is browned and cooked through, about 2-3 minutes.

Once the chicken is cooked, add the cashews and red pepper flakes to the skillet. Cook, stirring, for 1 minute.

Add the well-whisked sauce and cook for 1-2 minutes until most of the liquid has been absorbed.

To serve, place the chicken and vegetable mixture in a serving bowl and top with green onions. Serve immediately with lettuce wraps and sriracha, if desired. Enjoy!