If you’re looking for a light and fresh spring dinner packed with protein and veggies that cooks up in 15 minutes, these cashew chicken lettuce cups are for you!
There’s a bit of chopping to pack veggies into these sweet and savory protein-packed lettuce cups, but the actual cooking only takes about 10-15 minutes. They’re packed with flavor and delicious as a quick one-pot weeknight dinner. We serve these with a side of rice!
Cashew Chicken Lettuce Cups Serves 4
Ingredients:
1 tbsp sesame oil (or other neutral oil)
1/2 cup finely diced onion
1/2 cup finely diced bell pepper
1 cup finely diced mushrooms
1/2 cup green onions, sliced (divided)
1 1/2 tsp minced ginger
1 1/2 tsp minced garlic
1 lb ground chicken (or turkey)
1/4 tsp sea salt
1/8 tsp black pepper
tamari honey sauce (below)
1/2 cup whole or chopped cashews (more to top)
For sauce:
1 tbsp soy sauce or tamari
2 tsp honey
1 tsp Worcestershire sauce or hoisin sauce
1 tsp rice vinegar
1/2 tsp chili garlic sauce (sriracha), optional- can use a dash of red pepper flakes or omit to reduce heat.
To serve:
Bibb, Boston or Iceberg lettuce cups
Sliced green onions
Chopped cashews
Instructions:
Whisk together sauce ingredients and set aside. Heat sesame oil in a large saute pan to medium-high heat.
Add onions and peppers and cook, stirring, until onions are turning translucent.
Stir in mushrooms and cook until soft. Stir in 1/4 cup green onions, garlic and ginger and cook another 20-30 seconds.
Add in ground chicken and season with salt and pepper. Cook until mostly cooked. Stir in sauce and cashews and let simmer until thickened.
Remove from heat, let cool slightly and serve over lettuce cups with remainder of green onions and more chopped cashews if desired.
