This post may include affiliate links. Thank you for your support.

Looking for a fast, fresh dinner recipe that actually tastes amazing? Enter these better-than-takeout cashew chicken lettuce wraps! Featuring tender chicken mingling with crunchy cashews and crisp veggies in a savory-sweet sauce, all tucked into a refreshing lettuce leaf cup, these Chinese Chicken Lettuce Wraps offer the perfect balance of texture and taste.

“Made this for dinner last night. Delicious!! Easy to make and very tasty.”

– MARI
Overhead photo of five chicken cashew lettuce wraps on a white platter with lime wedges on the side.

Update: This recipe was originally published in June 2017. I made edits to the post below to include more information about cashew chicken lettuce cups.

Skip the takeout and say hello to homemade, wholesome goodness with these chicken and cashew lettuce wraps recipe.

Table of Contents

About these cashew chicken lettuce wraps 

Imagine: juicy cubed chicken breast and toasty cashews mingling with crisp fresh veggies and slightly-sweet water chestnuts glistening with a garlic and ginger-infused Chinese sauce that coats every bite—all nestled in a crisp lettuce leaf wrap. Each bite is a perfect balance of taste and texture that hits all the right notes. Crunchy, crisp, tender, sweet, savoy, umami, and absolutely delicious.

These chicken lettuce wraps are perfectly light and refreshing, yet filling and satisfying. And they have the type of flavor combination that will keep you coming back for seconds. And, probably thirds if I’m being honest. 

Bonus: This Chinese lettuce wraps recipe comes together in under 30 minutes. And with just a handful of easy-to-find (and pronounce) ingredients. Plus, they’re incredibly versatile, too! Serve them as a crowd-pleasing appetizer, hand-held snack, or as low-carb dinner the entire family will love.

And, if you love lettuce wraps, check out these lettuce taco wraps next.

Why you’ll love this recipe

TL;DR? No worries, get the gist of what sets this chicken and cashews recipe apart below:

  • Delicious Flavor. Each bite balances savory chicken with nutty cashews, sweet water chestnuts, and a crave-worthy Asian sauce with hints of umami soy sauce, pungent garlic, warming ginger, and a touch of honey sweetness.
  • Incredible Texture. Delicate lettuce leaves, crisp water chestnuts, tender chicken, and crunchy cashews create the ultimate mouthfeel—think fresh, satisfying, and cozy all at once.
  • Quick and Fuss-Free Preparation. Ready in under 30 minutes, this Chinese lettuce wraps recipe is both weeknight-friendly and meal-prep approved.
  • All-Season Appeal. Refreshing enough for summer, yet hearty and flavorful enough for the cooler months.
  • Family-Approved & Customizable. Big and little kids alike love the “build-you-own” assembly of creating chicken wraps. Plus, they’re naturally gluten-free, easily dairy-free, and customizable for picky-eaters with simple ingredient swaps.
Overhead photo of cubed chicken, cashews, scallions, diced bell pepper, stir fry sauce ingredients, and a head of lettuce neatly arranged on a kitchen counter.

Ingredients for chinese chicken lettuce wraps

  • Chicken: I like to use lean skinless, boneless, chicken breasts and cube them into bite-size pieces. But you can swap in boneless, skinless thighs or simply use ground chicken if you prefer.
  • Soy Sauce: Sometimes marketed as “light soy sauce,” this version has about half the sodium as regular. If you only have regular soy sauce on hand, use half as much and add an equal amount of water.
  • Oyster Sauce: This salty-sweet sauce infuses the chicken with umami goodness and helps it to caramelize beautifully.
  • Mirin: Traditionally, cashew chicken is made with Shaoxing wine, however it can be difficult to source in the States, so I use Mirin (a rice-based Japanese cooking wine) instead.
  • Cornstarch: Tossing the chicken pieces in cornstarch helps them to crisp up beautifully in the pan. And you’ll also need a little to thicken the sauce.
  • Stock: Whenever I cook with chicken, I reach for chicken stock. Feel free to swap in veggie stock or use chicken or vegetable bouillon dissolved in water.
  • Honey: For a hint of sweetness.
  • Sesame Oil: A little goes a very long way, so don’t overdo it.
  • Rice Vinegar: Make sure you use plain or unseasoned vinegar to balance the richness.

Lettuce wraps

  • Cashews: Be sure to use roasted cashews or toast them yourself for the best irresistible crunchy and rich, buttery, nutty flavor.
  • Water Chestnuts: Lend a slightly sweet flavor and delicate crisp texture.
  • Garlic and Ginger: Freshly grated garlic cloves and grated ginger root provide aromatic depth and warm, inviting flavors.
  • Bell Pepper: I love the bright ruby hue, but yellow or orange bell peppers also work and have a similar sweetness. You can also use green bell pepper, but it’ll be less sweet and more earthy in taste. 
  • Scallions: Lends freshness and a hint of allium flavor.
  • Lettuce Leaves: I recommend using Bibb lettuce, Boston Lettuce, or Butter lettuce, with wide, sturdy leaves that can hold up to the hearty cashew chicken filling without tearing. However, if you’re looking for lettuce cups like your favorite Chinese restaurant, refreshing iceberg is excellent.

Recipe variations

  • Shortcut. Use ground chicken to cut down on prep time.
  • Make it Vegetarian. Swap out the chicken and use sliced mushrooms or diced tofu for a vegetarian Chinese lettuce wraps recipe.
  • Nut Swap. If you don’t love cashews, simply swap them out for roasted peanuts (honey roasted would be terrific here) or almonds instead.
  • Gluten-Free. Substitute the soy sauce in the recipe for tamari to make this chicken gluten free.
  • Different Wrap. Swap the lettuce cups for rice paper rolls for a glossy, hand-held finish.
  • Bowl Style. If you’re looking for a heartier meal, nix the lettuce and serve the cashew chicken over jasmine rice or noodles. 

If you’ve got leftover salty cashews, put them to good use in these recipes: spicy roasted mixed nuts, apricot chicken stir fry, and chicken cashew salad.

Action photo of Chinese chicken being stir fried with sauce and cashews in a large wok.

Chef expert tips for perfect results every time!

  • Chop Smart. Bite-size pieces of chicken and finely diced veggies fit better in lettuce wraps and ensure each bite is perfectly flavorful.
  • Toast the Cashews. Toasting nuts intensifies their flavors and keeps them crunchier.
  • Wok or BIG Pan. To ensure the chicken browns evenly and doesn’t steam, I recommend using a large wok or large skillet. And be sure to cook the chicken in two separate batches.
  • Big, Cold Lettuce Leaves. Lightly rinse the lettuce under cold trickling water, pat dry, and chill the lettuce in the fridge for extra refreshing crunch. 
  • Cool Filling Slightly. Let the chicken and cashew mixture cool slightly before spooning it into the lettuce wraps to prevent the delicate greens from wilting.
  • Don’t Overfill Lettuce Cups. Aim for about 3 tablespoons of filling per lettuce wrap to prevent tearing.
  • Garnish Thoughtfully. Remember, you eat with your eyes first, so consider garnishing the lettuce wraps with toasted sesame seeds and thinly sliced scallions or fresh cilantro before serving.
  • Serve Immediately. For maximum crunch and the best taste, serve this Chinese lettuce wraps recipe immediately. Or, consider setting up a bowl of the cashew and chicken filling alongside a plate of lettuce cups and let guests assemble their own chicken lettuce wraps.

FAQs: frequently asked questions

Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 

What’s the best lettuce for lettuce wraps? 

Butter lettuce, also known as butterhead lettuce, is the top choice for lettuce wraps due to its soft texture and perfect cup shape. “Butter” lettuce encompasses several varieties, with Boston and Bibb being the most common and Buttercrunch, Tom Thumb, and Kweik being lesser known types. All varieties of butter lettuce share a mild, slightly sweet flavor and delicate, buttery texture, so use the one you love. 

Alternatively, you can swap in romaine lettuce or iceburg lettuce if you’re looking for a sturdier cup and extra crispy-crunch. 

Do I need to chop the cashews, or can I leave them whole?

Please feel free to do whatever makes YOU happy! I like to chop the cashews for a better, even distribution; but, you can just roughly chop them or leave them whole if you like BIG crunch. Regardless, I absolutely recommend using roasted cashews or toasting them yourself for the best toasty, nutty flavor in this chicken and cashews recipe.

What if I don’t have hoisin sauce?

Before we discuss substitutes, it’s important to know what exactly what hoisin sauce is. Originating in Cantonese cuisine, Hoisin is made from fermented soy bean paste and flavoring ingredients, like sesame, garlic, and chiles. I’ts sweet, salty, and umami-rich with a complex taste.

While it’s very difficult to replace hoisin sauce with just one ingredient, you can approximate it by using a little soy sauce with honey and a dash of five-spice powder. Alternatively, you can swap it for more oyster sauce with a little bit of honey in this Chinese lettuce wraps recipe.

Are water chestnuts necessary?

While I think they’re increcibly tasty here, they aren’t at all necessary. I like to add them for delicate crunch, but you can swap in finely chopped jicama or even celery for similar texture.

What’s the best way to keep the lettuce cups from tearing when filling them?

Butter lettuce leaves are very delicate, so you’ll want to be gentle from start to finish. Start by trimming off the base of the head of lettuce. Then use your fingers to gently peel back each leaf. Next, use paper towels to gently pat each leaf of lettuce dry, as wet leaves tear more easily. You can also double up the lettuce cups if you’re looking for more “support”.

Can I make this recipe ahead of time?

You sure can. You can prepare the cashew chicken filling up to 2 days in advance. Simply store it in an airtight container in the fridge and then reheat it gently on the stovetop before spooning into lettuce leaves and serving the cups.

Overhead photo of four chicken and cashew lettuce wraps garnished with sesame seeds on a white plate.

Serving Chicken cashew Lettuce Wraps

  • Garnishes Galore. Generously top the lettuce wraps with a scattering of toasted sesame seeds, sliced green onions, and a little drizzle of sriracha sauce for a colorful restaurant-style presentation.
  • Add More Crunch. If you love all things crispy-crunchy (like me!), top the cups with chow mein noodles or crispy wonton strips for the perfect finishing touch.
  • With Oodles of Noodles. Add some silky vermicelli noodles to the lettuce wrap before topping with the cashew chicken for a little heaft.
  • Alongside Soup and Salad. Serve this Chinese chicken wraps recipe alongside a steamy bowl of miso soup and a crisp ginger salad or marinated cucumber salad for a refreshing, yet hearty meal.

Unique serving ideas

Storing leftovers

  • Refrigerator Storage. Allow the leftover cashew and chicken filling to cool completely to room temperature before storing the recipe an airtight container in the fridge for 3 days. (Note: Keep the lettuce leaves seperate for the best texture.)
  • Freezing Instructions. Let the leftover chicken filling cool completely before storing in an airtight freezer-safe storage container in the freezer for up to 2 months.
    • Thaw overnight in the fridge before reheating.
  • Reheating Instructions. Gently reheat the cashew chicken in a skillet on the stovetop over medium-low heat or microwave in short 30-second bursts until warm throughout.
Close-up photo of Chinese chicken inside a lettuce wrap.

Forget the Chinese takeout! Perfectly sticky, beautifully savory, and superbly satisfying, these chicken cashew lettuce wraps will make you feel like a rockstar in the kitchen! They’re fast, flavorful, and endlessly customizable. And, the combination of juicy chicken and crunchy cashews with a savory-sweet sauce all wrapped in a crisp lettuce leaf is pure dinnertime magic! 

I hope you give this Chinese lettuce wraps recipe a try. But, don’t forget to let me know how it goes in the comments section below. 

Until next time, friends, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More Chinese chicken recipes!

Overhead photo of five cashew chicken lettuce wraps on a white platter with soy sauce and sliced scallions next to the platter.

Cashew Chicken Lettuce Wraps

5 from 10 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Looking for a fast, fresh dinner recipe that actually tastes amazing? Enter these better-than-takeout cashew chicken lettuce wraps! Featuring tender chicken mingling with crisp veggies and crunchy cashews in a savory-sweet sauce, all tucked into a refreshing lettuce leaf wrap, these Chinese Chicken Lettuce Wraps offer the perfect balance of texture and taste.

Equipment

  • 1 Medium Bowl – for marinating the chicken
  • 1 1-Cup Glass Measure – for making the stir fry sauce
  • 1 Wok or Large Skillet – for cooking the Chinese chicken

Ingredients 

For the Sauce

  • ¼ Cup Low Sodium Chicken Stock – substitute: filtered water
  • 1 TBS Honey
  • ½ tsp EACH: Rice Vinegar and Toasted Sesame Oil

For the Lettuce Wraps

  • 1 small Red Bell Pepper – stemmed, seeded and small dice (about ¾ cup)
  • ½ (8-ounce) can Water Chestnuts – drained and roughly chopped
  • 4 whole Scallions – thinly sliced; white/light green bottom parts separated from dark tops
  • 2 cloves Garlic – peeled and grated
  • 1 tsp Ground Ginger
  • ½ heaping cup Toasted Cashews – roughly chopped and DIVIDED; plus more for garnish
  • 1 Head Butter Lettuce – boston or bibb lettuce

Instructions

  • Marinate Chicken: To a medium bowl, add 2 teaspoons of oil, 2 teaspoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon oyster sauce, and all the mirin. Season with ¼ teaspoon of salt and a scant ¼ teaspoon of pepper. Grab a whisk and vigorously stir the ingredients until well combined.
    Then add the cubed chicken to the marinade and toss well to thoroughly coat the chicken.
    Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
  • Make the Sauce: To a 1 cup glass measure or small bowl, add the chicken stock, 2 ½ tablespoons of soy sauce, 2 teaspoons cornstarch,1 teaspoon oyster sauce, honey, rice vinegar, and sesame oil.
    Grab a whisk and vigorously stir the ingredients until well combined. Then, set the sauce aside.
  • Stir-Fry Chicken in 2 Batches: Remove the chicken from the refrigerator and let it sit on the counter for at least 10 to 30 minutes before cooking.
    Heat 2 teaspoons of oil in a wok or large non-stick skillet over high heat until just smoking.
    Add HALF of the marinated chicken pieces to the hot oil, spreading the chicken out in an even, single layer. Cook the chicken, without disturbing, for 1 minute, or until the bottom is browned.
    Stir the chicken and then continue to cook for 1 to 2 more minutes, or until the chicken is almost cooked through. Use a slotted spoon to transfer the chicken to a plate and set aside.
    Repeat cooking with 2 more teaspoons of oil and the remaining chicken.
    (Note: You’ll continue cooking the chicken in step 5, so don’t overcook the chicken here.)
  • Stir Fry Veggies and Aromatics: Add another 2 teaspoons of oil to the pan and add the red bell peppers, water chestnuts, and the white/light green parts of the scallions. Season with a couple pinches of salt and a pinch of pepper and stir fry for 1 to 2 minutes, or until the veggies are slightly browned and peppers are softened.
    Add the garlic and ginger to the pan. Stir fry until aromatic, about 30 seconds to 1 minute.
  • Return Chicken, Add Sauce: Add the chicken pieces back to the pan and stir to combine.
    Then, give the stir fry sauce from step 2 a good whisk before pouring it into the wok.
    Continue stirring and let the sauce come to a simmer. Reduce heat as needed to maintain a simmer and stir-fry the chicken for about 1 to 2 minutes, or until the sauce coat the chicken and the chicken is cooked through.
  • Add Cashews: Remove the wok from the heat, then stir in the cashews and half of the dark green parts of the scallions.
    Taste the cashew chicken and adjust the flavors to suit your tastebuds.
    Set the chicken aside and let it cool slightly before serving so you don’t wilt the lettuce cups.
  • Serve Cashew Chicken in Lettuce Wraps: Scoop the cashew chicken into individual leaves of lettuce and garnish with the remaining scallions, more cashews, toasted sesame seeds, and crushed red pepper flakes, if using. Enjoy immediately.
    Overhead photo of five cashew chicken lettuce wraps on a white platter with soy sauce and sliced scallions next to the platter.

Video

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: Roughly 10-12 lettuce wraps
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 254kcal    Carbohydrates: 12g    Protein: 26g    Fat: 11g    Saturated Fat: 1g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 6g    Trans Fat: 0.04g    Cholesterol: 73mg    Sodium: 564mg    Potassium: 616mg    Fiber: 1g    Sugar: 6g    Vitamin A: 1973IU    Vitamin C: 27mg    Calcium: 27mg    Iron: 1mg
Course: Appetizer, dinner, Snack
Cuisine: Chinese

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Do not publish this recipe. If you’d like to reference this recipe, please link directly back to this post.

Overhead photo of five cashew chicken lettuce wraps on a white platter with soy sauce and sliced scallions next to the platter.