Go Back
–+ servings
Orange-Ginger Chicken and Cashew Lettuce Wraps
Print

Orange-Ginger Chicken and Cashew Lettuce Wraps

Course Appetizer, Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 - 12 Lettuce Wraps
Author Pam - For the Love of Cooking

Equipment

  • Large skillet

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
  • ¾ lb ground chicken
  • ½ cup shredded carrots chopped
  • ½ red bell pepper diced small
  • ½ cup cashews coarsely chopped
  • Pinch of crushed red pepper flakes
  • 2 green onions thinly sliced
  • 10-12 lettuce leaves cleaned

Instructions

  • 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!