Cashew Chicken Lettuce Wraps
These wraps are a little sweet, a little crunchy and a whole lot of delicious!
Serves: 4Prep: 25 minutesCook: 10 minutesTotal: 35 minutes
Serves: 4
Ingredients
- 3 ounces thin rice noodles
- 2 teaspoons canola oil
- 1 pound boneless skinless chicken thighs, cut into ½” pieces
- 1 red bell pepper, finely chopped
- 1 tablespoon grated ginger
- 1 teaspoon minced garlic
- 1 cup green onion, chopped
- 1 can (8 oz.) bamboo shoots, drained
- 1⁄4 cup hoisin sauce
- 1 tablespoon seasoned rice wine vinegar
- 1 tablespoon Sriracha
- 1 head butter lettuce
- 1⁄2 cup roasted cashews
Directions
- Place rice noodles in a large bowl and cover with boiling water. Let stand 3-5 minutes until tender. Drain and rinse.
- Heat oil in a large skillet over medium heat. Add chicken pieces and cook 4-6 minutes; add peppers, garlic and ginger. Continue cooking 2-4 minutes until peppers are softened and chicken reaches an internal temperature of 165°F.
- Stir in green onions, bamboo shoots, hoisin, vinegar and Sriracha; stir until warmed through.
- To serve, place rice noodles in a lettuce leaf and top with chicken mixture and sprinkled with cashews.
- Refrigerate leftovers.