Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps

Ditch the tortilla for crisp iceberg lettuce wrapped around a tasty cashew chicken stir-fry.


Ingredients (serves 4 people)

  • 2 cups leftover cooked chicken breast, cut into 3/4” pieces
  • 2 tablespoons peanut or canola oil
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 teaspoons chili sauce
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1 bunch scallions, trimmed and sliced
  • 1 can (8 oz.) water chestnuts, drained and sliced
  • 1/4 cup unsalted cashews, chopped
  • Cracked black pepper, to taste
  • 1 head of iceberg lettuce, leaves separated into individual cups
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Directions

  1. Combine soy sauce, honey and chili sauce in a small dish and set aside.


  2. Heat oil over medium-high heat in a large skillet. Add chicken and season with pepper as desired, cook for approximately 3 minutes, stirring occasionally.


  3. Lower to medium heat and add garlic, ginger and scallions, cooking and stirring for about 1 minute.


  4. Stir in water chestnuts and half of your sauce mixture. Continue to cook until chicken is heated through.


  5. Remove from heat and sprinkle with chopped cashews. Spoon desired amount of the stir-fry mixture into the center of individual lettuce cups and drizzle with extra sauce. Simply hold filled lettuce cups like a taco to eat.


  6. Tip: If packing your Thai Chicken Lettuce Wraps for lunch, transport the stir-fry mix in a sealed container and lettuce cups in a medium-sized plastic zip-top bag.


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