Chicken Lettuce Wraps


4-5 servings


  • 2 lbs boneless, skinless chicken breast cut into small pieces
  • 1 cup chicken broth
  • 2 tbsp low sodium soy sauce
  • 1/2 tsp freshly grated ginger
  • 1 tbsp rice vinegar
  • 3 cloves garlic minced
  • 2 tsp sesame oil 
  • 1 tbsp Sriracha
  • 3/4 cup unsalted cashews
  • 1 head green lettuce romaine, bib, or butter
  • 5 Green onions chopped
  • Salt and pepper


  1. Season chicken pieces with salt and pepper.
  2. In a small bowl stir together the chicken stock, soy sauce, ginger and vinegar.
  3. Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
  4. Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha to taste. Stir in cashews and most of the green onion.
  5. Serve in cold lettuce cups. Top with remaining chopped green onions if desired.


My spicy white bean dip or guacamole is a great addition! You can find the recipes on my site.