These easy cashew chicken lettuce wraps are made in one pot in just 20 minutes! A better-than-takeout recipe that the whole family will love.
Whenever I’m craving Chinese food, this cashew chicken always comes to mind. It’s a healthier alternative to takeout and has such amazing flavor. We love to serve it in lettuce wraps, but you can also serve over rice or make a stir fry with steamed vegetables.
This cashew chicken recipe is perfect for summer and one you need to put on your “must try” list. It’s a meal that my whole family loves and my husband and I always end up going back for seconds. The chicken is so tender and the sweet and tangy sauce on top is truly divine.
The cashews hidden throughout this dish are definitely what takes it over the top! Cashews are one my favorite snacks, so any chance I can sneak them into dinner, it’s a win. They have so much flavor and are always satisfying. I just love this chicken with cashew nuts!
How to make cashew chicken
- CHICKEN. In large skillet, heat butter and oil over medium-heat. Once butter melts, add a single layer of chicken. Season with salt and pepper, then cook for 3 minutes. Once brown, flip and cook other side for additional 3 minutes. Turn heat to low and stir in garlic and cook.
- SAUCE. While the chicken cooks, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar and corn starch in a small bowl.
- TOSS. Stir the sauce into the skillet and cook over low heat with the chicken until it thickens. Then stir in the cashews. Serve warm with some sliced green onions on top for an extra boost of flavor.
Favorite ways to serve
- Lettuce wraps: This is my favorite! It tastes light and fresh and is great for when you’re looking for a lower carb option.
- Over rice: It tastes delicious over white or brown rice. You could even use cauliflower rice or quinoa too.
- With noodles: You could easily mix this cashew chicken together with rice noodles or spaghetti noodles.
- Vegetable stir fry: Mix in some steamed vegetables to easily turn this recipe into a stir fry.
Cooking tips + variations
- Salt. Soy sauce and hoison sauce are on the saltier side, so I like to use unsalted cashews to cut back on sodium. I also use low sodium soy sauce and chicken stock.
- Spice. For a little heat, mix in a few dashes of sriracha or red pepper flakes.
- Sauce. This dish would also taste delicious with a homemade teriyaki sauce.
- Veggies. Feel free to add in a few extra veggies, like mushrooms, peppers or broccoli.
- Crunch. You can add some crispy chow mein noodles on top for an added crunch.
- Reheating. When reheating any leftovers from the fridge, add a dash of chicken stock to thin out the sauce a little.
More takeout inspired dishes:
- PF Chang’s lettuce wraps
- Chicken and vegetable stir fry
- Egg roll in a bowl
- Baked teriyaki chicken bowls
- Instant pot orange chicken
- 1 Tablespoon salted butter
- 1 teaspoon olive oil
- 2 pounds chicken breast , cut into 1-inch pieces
- 2 teaspoons minced garlic
- 3/4 cup chicken stock
- 1/4 cup low sodium soy sauce
- 3 Tablespoons hoisin sauce
- 1 1/2 Tablespoon rice vinegar
- 2 Tablespoons corn starch
- 3/4 cup unsalted cashews
- salt and pepper , to taste
For serving: lettuce cups or butter lettuce, sliced green onions
- Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Season with salt and pepper. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
- While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
- Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.