Every once in awhile I get a big craving for chicken lettuce wraps. I found a recipe on Kristine’s Kitchen that look irresistible to me. Although this recipe has several ingredients, it’s a snap to put together and takes only minutes to cook. It’s a perfect recipe for a quick and healthy weeknight meal. I loved that these chicken and cashew lettuce wraps are packed with flavor and taste so delicious. We all, kids included, loved these wraps and the leftovers the following day were excellent too.
Place the soy sauce, rice vinegar, honey, water, cornstarch, ginger, garlic, and orange zest in a small bowl and whisk until thoroughly combined. Set aside to allow flavors to mingle.
Heat olive oil in a large skillet or wok over medium heat. Add the ground chicken and cook, making sure to break it into pieces, for 4-5 minutes. Add the chopped carrots and bell pepper to the skillet. Continue to cook, stirring occasionally, until chicken is browned and cooked through, about 2-3 minutes.
Once the chicken is cooked, add the cashews and red pepper flakes to the skillet. Cook, stirring, for 1 minute. Add the sauce and cook for 1-2 minutes until most of the liquid has absorbed. Place the chicken and vegetable mixture in a serving bowl and top with green onions. Serve immediately with lettuce wraps and sriracha, if desired. Enjoy!