I love to form these cashew chicken lettuce wraps when I’m craving Chinese food. they’re a healthier alternative to takeout and have such amazing flavor. a number of my other favorite takeout recreations are General Tso’s chicken, sweet and sour chicken, chicken and vegetable fry and veggie beef ramen.


This cashew chicken recipe is ideal for summer and one you would like to place on your “must try” list. It’s a meal that my whole family loves and my husband and that i always find yourself going back for seconds. The chicken is so tender and therefore the sweet and tangy sauce on top is actually divine. We like to serve the cashew chicken in lettuce wraps, but you’ll also serve over a bed of rice.

The hidden cashew nuts in this dish is definitely what takes the chicken above! Cashew is one of my favorite snacks, so any chance I can put at dinner is a victory. they need such a lot flavor and are always satisfying. i really like to use the salted roasted cashews for this cashew chicken recipe… it always adds the right flavor. I would have slipped a little cashew while doing this as well.


The best thing about this cashew chicken recipe is that it’s made in one pan and wiped out 20 minutes. So quick and easy! Scroll down for the cashew print recipe and tutorial video.

1.In large skillet, heat butter and oil over medium-heat. Once butter melts, add single layer of chicken. use salt and pepper and cook for ( 3 minutes ). Once brown, flip and cook other side for extra 3 minutes. Turn heat to low and stir in garlic and cook.
2.While chicken cooks, whisk together chicken broth , soy sauce, duck sauce , vinegar and corn starch during a small bowl. Add to pan and cook over low heat with chicken until firm. Then stir in cashews.
3.Serve cashew chicken in lettuce cups or rice. Top with green onions if desired.


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
Lettuce cups or butter lettuce
Green onions for serving, optional
Salt and pepper , to taste


1.Heat the butter and oil during a large skillet over medium heat. Once the butter has melted, add during a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown then flip onto the opposite side. Let cook a further 3 minutes, or until golden brown. Turn the the warmth to low then stir within the garlic and cook.
2.While the chicken is cooking, whisk together the chicken broth , soy sauce, duck sauce , vinegar, and corn starch during a small bowl. Stir in a skillet and cook with chicken over low heat until the sauce becomes thick. Stir in cashews.
3.Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.