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  • 1 pound (450 grams) boneless, skinless chicken breasts cut into bite seized pieces
  • 4 tablespoons oyster sauce
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil or olive oil
  • 2 cloves garlic minced or grated
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon chili paste
  • 1/3 cup (50 grams) raw cashews
  • 8 Boston lettuce leaves
  • Toppings (optional): thinly-sliced basil, sesame seeds


  1. Place the chicken in a zip lock bag with the oyster sauce, soy sauce and chili paste.
  2. Let the chicken marinate for 10 minutes.
  3. Heat a large skillet over medium heat. Add 1 tablespoon of sesame oil, garlic, ginger, and cook for 30 seconds or until fragrant.
  4. Increase the heat to medium high, add the chicken and the remaining oil, and stir-fry until cooked through, about 5 minutes.
  5. Once the chicken is cooked, add the cashews and cook for another 1-2 minutes.
  6. Spoon the mixture into the individual lettuce leaves, top with basil and sesame seeds and serve.
  7. Enjoy!

recipe adapted  >>>>>  here