30 Minute Cashew Chicken Lettuce Wraps
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 lettuce cups 1x
- 1/2 teaspoon fresh grated ginger
- 3 cloves garlic
- 4 green onions (scallions)
- 1 bag of “Uncle Ben’s Boil in a Bag Brown Rice” (or 1/4 cup of any quick cooking brown rice. It should be 1 cup once it’s cooked)
- 1 lb ground chicken
- Vegetable oil
- 1 8 oz can water chestnuts
- 1/4 cup cashews
- 2 tablespoons soy sauce
- 2 tablespoons Hoisin sauce
- 1/2 tablespoon Oyster sauce
- 1 small squirt of Sriracha
- Lettuce (you can either use butter lettuce, Iceberg lettuce, or Romain lettuce)
- Bring a medium pot of water to a boil. Add a few pinches of salt
- Meanwhile, grate 1/2 teaspoon of fresh ginger, finely mince the garlic, and thinly slice the green onions
- Save a few inches of the green part of the onions and slice those up for a garnish at the end
- When your water is boiling, add the brown rice and boil for 10 to 12 minutes (or whatever it says on the box if you aren’t using “Uncle Ben’s”)
- Heat a little bit of vegetable oil in a large saute pan over medium heat
- Once the oil is hot, add the garlic, ginger, and green onions and cook for a few minutes, stirring constantly
- Add your ground chicken along with a little salt and pepper to the pan with the veggies and turn your heat up to medium-high
- Break up the chicken and let it cook for a minute or two before breaking it up and moving it around further. This will give it a chance to brown
- Meanwhile, chop up the water chestnuts and cashews
- In a small bowl, whisk together the soy sauce, Hoisin sauce, and Oyster sauce
- Once your chicken is browned and cooked through, add the rice, water chestnuts, and cashews
- Stir until everything is mixed together
- Add your sauce and stir until everything is evenly coated
- Taste and add any seasoning you think it needs
- Spoon the filling into your lettuce cups and garnish with green onions