| | |

Orange-Ginger Chicken and Cashew Lettuce Wraps

Orange-Ginger Chicken and Cashew Lettuce Wraps

Every once in a while I get a big craving for chicken lettuce wraps. I found a recipe on Kristine’s Kitchen that looked irresistible to me. Although this recipe has several ingredients, it’s a snap to put together and takes only minutes to cook. It’s a perfect recipe for a quick and healthy weeknight meal. I loved that these chicken and cashew lettuce wraps are packed with flavor and taste so delicious. We all, kids included, loved these wraps and the leftovers were excellent too.

Orange-Ginger Chicken and Cashew Lettuce Wraps

How to Make Orange-Ginger Chicken and Cashew Lettuce Wraps

Place 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.

Heat 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 sauce and cook for 1-2 minutes until most of the liquid has absorbed. 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!

Orange-Ginger Chicken and Cashew Lettuce Wraps

 

Orange-Ginger Chicken and Cashew Lettuce Wraps

 

Yield: 10-12 wraps 

Total Time: 15 minutes +/-

Ingredients:

 

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

Directions:

Place 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.

Heat 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 sauce and cook for 1-2 minutes until most of the liquid has absorbed. 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!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Kristine’s Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

12 Comments

  1. I’m sure these are an especially big hit with your son, since they are finger food! I know Mark would love them even more than the rest of us for that reason.

  2. I’m making this! It sounds so good and Alexis always loves these at PF Changs. I like that this one is different than theirs. Rock on, Pam.

    1. Nancy,

      Thank you for letting me know – you are not alone! I am sending an e-mail to my web designer to get this problem fixed immediately.

      Thanks again!

      Pam