I’ve been working on this recipe for over a year! I think these come out so much nicer than similar recipes that use ground chicken, so dicing the chicken yourself is worth the extra effort.
* 12–16 oz chicken thighs or breast, boneless and skinless * ¼ cup corn starch or similar, such as potato starch * 1 8 oz can sliced water chestnuts, drained and rinsed * 1 cup cashews * ½ large white onion, diced * 1 tablespoon freshly minced garlic, use more to taste * oil for stir-frying, I use peanut oil or avocado oil * salt * fresh cracked black pepper
*For Sauce:*
* ¼ cup chicken broth or water * 2 teaspoon corn starch * 1 tablespoon black vinegar, or sub rice vinegar * 2 tablespoon light brown sugar * 2 tablespoon soy sauce * 1 teaspoon dark soy sauce, optional * 3 tablespoon oyster sauce * 2 teaspoon toasted sesame oil * ¼ teaspoon red pepper flakes, optional
*For serving:*
* 1 head butter lettuce, washed and leaves separated * 3 green onions, greens sliced thin * white rice, optional, I use Jasmine * toasted sesame seeds, optional, for topping
**Instructions**
1. Trim excess fat from the chicken thighs and slice them into tiny pieces, about 1 cm in size. I recommend using a very sharp knife, and first slicing the chicken into strips. 2. Season the chicken pieces all over with salt and pepper, then toss in the corn starch until fully coated. 3. Mix together all the sauce ingredients and set aside. The oyster sauce may not fully incorporate, but that’s okay, it will in the pan. 4. Heat a very generous pour of oil in a wok or large skillet over medium-high heat. Once hot, add the chicken and cook, tossing occasionally, until golden and cooked through, about 5 minutes. Remove the chicken to a plate. 5. Reduce heat to medium, add the onion to the pan (with more oil as needed) and cook, tossing frequently, until it is starting to wilt. About 3 minutes. 6. Add the garlic and cook for 30-60 seconds until very fragrant, then add the water chestnuts and cashews. Cook for 1 to 2 minutes, tossing frequently. 7. Add the cooked chicken back to the pan and cook for another 1 to 2 minutes, tossing frequently. 8. Add the sauce and mix everything until the sauce thickens into a glaze and coats everything, about 1-2 more minutes. Remove from heat. 9. Transfer to a serving dish, then top with green onion and sesame seeds. Serve alongside prepared butter lettuce and jasmine rice for making wraps.
**This is an original recipe! If you make it, I’d love to hear any feedback you have in the comments.**
KardelSharpeyes
Well done, these look beautiful.
Lulu_42
They look great. I wonder what a good substitution is for water chestnuts? They’re a useful filler and crunchy but I hate them for some reason.
SloppyNachoBros
Commenting in here so I can find the recipe later. It looks incredible! I’ve been in a real cooking slump and seeing these immediately made me want to make them.
threetinyelbows
Wow these look amazing, def going to try these, thank you!
7 Comments
# Cashew Chicken Lettuce Wraps
I’ve been working on this recipe for over a year! I think these come out so much nicer than similar recipes that use ground chicken, so dicing the chicken yourself is worth the extra effort.
**Original Recipe Link:** [Cashew Chicken Lettuce Wraps](https://www.craftycookbook.com/cashew-chicken-lettuce-wraps/) (has more progress photos)
**Ingredients**
* 12–16 oz chicken thighs or breast, boneless and skinless
* ¼ cup corn starch or similar, such as potato starch
* 1 8 oz can sliced water chestnuts, drained and rinsed
* 1 cup cashews
* ½ large white onion, diced
* 1 tablespoon freshly minced garlic, use more to taste
* oil for stir-frying, I use peanut oil or avocado oil
* salt
* fresh cracked black pepper
*For Sauce:*
* ¼ cup chicken broth or water
* 2 teaspoon corn starch
* 1 tablespoon black vinegar, or sub rice vinegar
* 2 tablespoon light brown sugar
* 2 tablespoon soy sauce
* 1 teaspoon dark soy sauce, optional
* 3 tablespoon oyster sauce
* 2 teaspoon toasted sesame oil
* ¼ teaspoon red pepper flakes, optional
*For serving:*
* 1 head butter lettuce, washed and leaves separated
* 3 green onions, greens sliced thin
* white rice, optional, I use Jasmine
* toasted sesame seeds, optional, for topping
**Instructions**
1. Trim excess fat from the chicken thighs and slice them into tiny pieces, about 1 cm in size. I recommend using a very sharp knife, and first slicing the chicken into strips.
2. Season the chicken pieces all over with salt and pepper, then toss in the corn starch until fully coated.
3. Mix together all the sauce ingredients and set aside. The oyster sauce may not fully incorporate, but that’s okay, it will in the pan.
4. Heat a very generous pour of oil in a wok or large skillet over medium-high heat. Once hot, add the chicken and cook, tossing occasionally, until golden and cooked through, about 5 minutes. Remove the chicken to a plate.
5. Reduce heat to medium, add the onion to the pan (with more oil as needed) and cook, tossing frequently, until it is starting to wilt. About 3 minutes.
6. Add the garlic and cook for 30-60 seconds until very fragrant, then add the water chestnuts and cashews. Cook for 1 to 2 minutes, tossing frequently.
7. Add the cooked chicken back to the pan and cook for another 1 to 2 minutes, tossing frequently.
8. Add the sauce and mix everything until the sauce thickens into a glaze and coats everything, about 1-2 more minutes. Remove from heat.
9. Transfer to a serving dish, then top with green onion and sesame seeds. Serve alongside prepared butter lettuce and jasmine rice for making wraps.
**This is an original recipe! If you make it, I’d love to hear any feedback you have in the comments.**
Well done, these look beautiful.
They look great. I wonder what a good substitution is for water chestnuts? They’re a useful filler and crunchy but I hate them for some reason.
Commenting in here so I can find the recipe later. It looks incredible! I’ve been in a real cooking slump and seeing these immediately made me want to make them.
Wow these look amazing, def going to try these, thank you!
Cashews are so good, even better than peanuts
dude…
might have to whip some up this weekend.