Cashew and Basil Chicken Lettuce Wraps

photo by Aran Goyoaga

I’m back with another recipe from my cookbook that I can’t wait for you to try! 

One Saturday night about a year ago, I went out to eat at a local Chinese restaurant. Somehow, a week later, I found myself still thinking about—still craving—the incredible chicken lettuce wraps I had. It wouldn’t be quite so remarkable if it weren’t for the facts that a.) we’re talking lettuce, and b.) no part of lettuce is cake.

Naturally, I had to recreate them at home.

photo by Aran Goyoaga

These wraps manage to strike a delicate balance between sweet and salty (thanks to a hoisin-soy sauce), crunchy and tender, rich and refreshing. If you love cashews, love basil, and want to try the best chicken lettuce wraps around, they’re absolutely for you!
There are 79 more delicious recipes in my cookbook, Eating in the Middle: A Mostly Wholesome Cookbook, and I need you to see and taste all of them! Preorder now to get the book on the day it comes out: March 29th!

Order the book here:

Amazon | Barnes and Noble  |  Target  |  IndieBound

If you preorder, email me at andiemmitchell@gmail.com with either your confirmation number or a screenshot of your order, and you’ll be able to start cooking through my cookbook with me (and get immediate access to a bunch of cookbook recipes!). You’ll also be able to join me and Gina of Skinnytaste.com in our private Facebook group!

 

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Cashew and Basil Chicken Lettuce Wraps

Makes: 4 Servings

Serving Size: 3 wraps

Calories per serving: 371

Fat per serving: 16g

Ingredients

• ½ cup unsalted cashews
• ¼ cup low sodium chicken broth
• 3 tablespoons hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 1 pound lean ground chicken breast
• 2 scallions, white and light green parts, chopped
• ½ cup roughly chopped fresh basil leaves
• 1 head Boston, bibb, or iceberg lettuce

Instructions

1. Preheat the oven to 350. Spread the cashews on a baking sheet and toast until golden and fragrant, about 10 minutes. Let cool slightly and then chop the cashews.
2. In a small bowl, whisk the chicken broth, hoisin, soy sauce, sugar, and cornstarch.
3. In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the chicken and cook, breaking up the meat with a spatula, until browned, 4 to 6 minutes. Add the scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Stir in the fresh basil and cashews.
4. To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves.

Nutrition Information & Notes:

Nutrition Information for 1/4th of Entire Recipe: Calories 371, Protein 17g, Carb 40g, Fiber 6g, Sugar 6g, Total Fat 16g, Sat Fat 2g, Sodium 763mg

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