You are here: Home » Recipes » Cashew Chicken Lettuce Wraps Cashew Chicken Lettuce Wraps Yield servings PrintEmail Ingredients 4 -- Boneless Skinless Chicken Breasts1 cup Kikkoman Soy Sauce2 slices Crystallized Ginger1/2 tablespoon of Red Pepper Flakes (divided)1 tablespoon Peanut Oil1/2 cup Cashews1 cup of Bean Sprouts1/2 cup of Shredded Carrots1 cup Edamame1/4 cup Nakano Seasoned Rice Vinegar1/4 cup Chicken Broth1 tablespoon Cashew Butter1 -- Tablspoon Honey4 -- Heads of Bibb Lettuce1/2 cup Thai Chili Sauce2 tablespoons Honey2 -- Tablesspoons Plum Jelly1/2 cup Sesame Seeds (toasted) whole red chili peppers for garnish Instructions Thinly slice Chicken Breasts and put into a zip lock plastic bag. Put into the bag, 1 cup of Kikkoman Soy Sauce, the 2 slices of crystallized ginger, 1/4 tablespoon of red pepper flakes, and 1 garlic clove. Marinate chicken in refrigerator for approx. 1 hour. In a large skillet or wok, pour 1 tablespoon of peanut oil and heat to medium high. Drain the marinade from the chicken and put into hot skillet. Cook until chicken no longer is pink on the inside. Add the next 4 ingredients. In a small mixing bowl, mix together 1/4 cup of the Nakano Rice Vinegar,1/4 cup chicken broth, 1 Tablespoon of Cashew butter, and honey, then pour over chicken and vegetables. Cover and simmer for about 15 minutes then take off lid and cook until the vinegar has evaporated. Wash and dry lettuce then pull apart leaves. Fill each leaf with about 1/2 cup of the mixture. Prepare dipping sauce by putting chili sauce, plum jelly, honey, and 1/4 tablespoon red pepper flakes into a small sauce. Heat over low heat until smooth. Drizzle sauce over filling in the lettuce cups and then sprinkle with toasted sesame seeds. Fold over the leaf and enjoy. Garnish serving platter with whole red chilis.