Cashew Chicken Lettuce Wraps

  • Yield: servings


4-- Boneless Skinless Chicken Breasts
1cup Kikkoman Soy Sauce
2slices Crystallized Ginger
1/2tablespoon of Red Pepper Flakes (divided)
1tablespoon Peanut Oil
1/2cup Cashews
1cup of Bean Sprouts
1/2cup of Shredded Carrots
1cup Edamame
1/4cup Nakano Seasoned Rice Vinegar
1/4cup Chicken Broth
1tablespoon Cashew Butter
1-- Tablspoon Honey
4-- Heads of Bibb Lettuce
1/2cup Thai Chili Sauce
2tablespoons Honey
2-- Tablesspoons Plum Jelly
1/2cup Sesame Seeds (toasted)
whole red chili peppers for garnish


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.