Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can’t get more deliciously healthy than this!
One of my favorite bloggers, Andie Mitchell, came out with a cookbook last year called Eating in the Middle: A Mostly Wholesome Cookbook. A beautifully crafted cookbook full of wholesome yet flavorful recipes with a chapter on dessert!
Basically, my life in a cookbook.
The kinda life I strive for on a daily basis. A balanced one!
Healthy-ish if you will.
A life of happy mediums where committing to that 2:1 ratio of eating well versus indulging is hashtag goals AF.
May be hard to strive for but definitely not impossible. Andie’s recipes are healthy and delicious. I made her Brown Sugar and Chili-Rubbed Salmon with Avocado Crema last year and today, I’m sharing these Cashew Basil Chicken Lettuce Wraps!
If you’re looking for something light to enjoy after a few indulgences, these lettuce wraps are right up your alley. Not to mention, they are the epitome of the salty sweet combo!
You have the thick and oh-so-sweet taste of the hoisin sauce mixed with salty soy sauce and the crunch of cashews. YUM!
These lettuce wraps are nothing short of DELICIOUS.
Can't wait to make these 25-minute Cashew Basil Chicken Lettuce Wraps! #asassyspoonClick To Tweet
Make sure to add them to your to-do lists this week. ;)
I hope you make these and LOVE them!
Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!
- 1/2 cup unsalted cashews
- 1/4 cup low sodium chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 2 teaspoons olive oil
- 2 garlic cloves minced
- 1 pound lean ground chicken breast
- 2 scallions white and light green parts, chopped, plus more garnish
- 1/2 cup fresh basil leaves roughly chopped
- 1 head Boston lettuce Bibb or iceberg lettuce works too
Spread the cashews on a hot skillet and toast for about 10 minutes or until golden. Let cool slightly and then chop them up. Set aside.
Whisk the chicken broth, hoisin, soy sauce, cornstarch and sugar in a bowl. Set aside.
In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, for about 1 minute. Then, add the chicken and cook, breaking up the meat with a spatula, until browned, for about 4 to 6 minutes.
Stir in scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Finish off with fresh basil and cashews.
To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves. Garnish with scallions, if desired. Enjoy!
If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!
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