Chicken and Cashews in Lettuce Wraps

Photo by Ngoc Minh Ngo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 379 calories
    • Calories 38 calories from fat
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 94 mg
    • Sodium 385 mg
    • Protein 38 g
    • Carbohydrate 25 g
    • Sugar 15 g
    • Fiber 2 g


  1. Check 3tablespoons low-sodium soy sauce
  2. Check 3tablespoons honey
  3. Check 2tablespoons canola oil
  4. Check 1 1/2pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
  5. Check black pepper
  6. Check 2 cloves garlic, finely chopped
  7. Check 1tablespoon grated ginger
  8. Check 1 bunch scallions, trimmed and sliced
  9. Check 1 8-ounce can sliced water chestnuts, drained
  10. Check 1/4cup roasted unsalted cashews
  11. Check 1 small head Boston or Bibb lettuce, leaves separated


  1. Combine the soy sauce and honey in a small bowl. Set aside.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
  4. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
  5. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
  6. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.