Cashew Chicken Lettuce Wrap

Chef Richard Servings 10 minutes


  • 2 tablespoons brown sugar
  • 1/3 cup soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons sesame oil
  • 6 boneless and skinless chicken breast, cubed (6oz ea)
  • 4 tablespoons peanut oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon garlic, minced
  • ¼ cup shallots, sliced
  • 2 cups mushrooms, sliced
  • 1/3 cup green onions, sliced
  • 1 cup water chestnuts, sliced
  • 2 cups broccoli florets, steamed
  • 2/3 cup cashews
  • 2 tablespoons oyster sauce
  • ¼ cup chicken broth
  • Salt and pepper to taste
  • 12 romaine lettuce leaves


  • Combine brown sugar, soy sauce, cornstarch and sesame oil. Add chicken to the mixture and marinate for ½ hour. Remove chicken from the marinade and set aside.
  • Heat 2 tablespoons peanut oil in a wok; add ginger, garlic and shallots. Stir-fry until shallots are soft 1 to 2 minutes; add chicken pieces, cook until chicken is opaque. Remove and reserve chicken mixture.
  • Clean wok; add the remaining 2 tablespoons of peanut oil. Add mushrooms and green onions, cook until lightly brown, then add water chestnuts and broccoli florets; stir fry for 2 to 3 minutes. Add oyster sauce, the chicken marinade and the reserve chicken mixture; stir well while cooking for 3 to 4 more minutes.
  • Remove from heat and add cashews.
  • Fill romaine lettuce with the chicken cashew mixture long ways and eat like a hot dog.

Note: You can serve with steamed rice. The filling also makes a great topping for a Chinese Chicken Salad.