Cashew Chicken Lettuce Wraps


1 Tablespoon salted butter
1 teaspoon olive oil
2 pounds chicken breast , cut into 1-inch pieces
2 teaspoons minced garlic
3/4 cup chicken stock
1/4 cup low sodium soy sauce
3 Tablespoons hoisin sauce
1 1/2 Tablespoon rice vinegar
2 Tablespoons corn starch
3/4 cup unsalted cashews
Lettuce cups or butter lettuce
Green onions for serving, optional
Salt and pepper , to taste


  • Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add in a single layer of chicken. Add a salt and pepper to chicken. Allow to cook for 3 minutes, or until brown and then flip onto the other side. Let cook an additional 3 minutes, or until golden brown. Turn the the heat to low and then stir in the garlic and cook.
  • While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl. Stir into the skillet and cook with chicken over low heat, until the sauce has thickened. Stir in cashews.
  • Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.


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