30 Minute Cashew Chicken Lettuce Wraps


  • 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)


  1. Bring a medium pot of water to a boil. Add a few pinches of salt
  2. Meanwhile, grate 1/2 teaspoon of fresh ginger, finely mince the garlic, and thinly slice the green onions
  3. Save a few inches of the green part of the onions and slice those up for a garnish at the end
  4. 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”)
  5. Heat a little bit of vegetable oil in a large saute pan over medium heat
  6. Once the oil is hot, add the garlic, ginger, and green onions and cook for a few minutes, stirring constantly
  7. 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
  8. 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
  9. Meanwhile, chop up the water chestnuts and cashews
  10. In a small bowl, whisk together the soy sauce, Hoisin sauce, and Oyster sauce
  11. Once your chicken is browned and cooked through, add the rice, water chestnuts, and cashews
  12. Stir until everything is mixed together
  13. Add your sauce and stir until everything is evenly coated
  14. Taste and add any seasoning you think it needs
  15. Spoon the filling into your lettuce cups and garnish with green onions