Growing up, my family would visit P.F. Chang’s any time that we traveled. It was always fun to explore a new city and we loved finding a P.F.Chang’s along the way. We didn’t have one in the town where I grew up so it was always a special treat to enjoy Mongolian Beef or Crispy Honey Chicken.
When Currey and I were first married, we celebrated many of our first milestones with dinner at P.F. Chang’s. It was a reasonably priced place in downtown Chicago, especially at lunch, and we could even get by with splitting an appetizer and an entrée. I equally loved the people watching as tourists streamed in after shopping on Michigan Avenue.
I’ve yet to try a dish that I don’t love at P.F. Chang’s but my favorite dish has always been the lettuce wraps. While I’ve seen copycat recipes, I’ve never tried one that rivaled the original. I’ve loved so many of the recipes that I’ve found at Foodie with Family so when Rebeca posted a recipe for Cashew Chicken Lettuce Wraps I knew I had to give them a try.
The first batch was so good that I actually made them for dinner the following night. They have quickly become a family favorite. When I add Cashew Chicken Lettuce Wraps to the weekly menu, I still put them on 2 nights because we just can’t get enough. Both my kids will eat the wraps and it’s a great way to add some green to their diet. This meal was extra fun over the summer as we even used lettuce grown in our garden for this meal!
If you family likes Asian inspired meals, you’ve got to add this recipe to your list. Cashew Chicken Lettuce Wraps are a quick dinner that is much healthier than take out.
Recipe from Foodie With Family
ingredients
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
2 garlic cloves, peeled and minced
1 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breasts cut into ½-inch cubes
2 tablespoons olive oil
½ cup cashews, roughly chopped
Washed and dried lettuce leaves
finely chopped fresh cilantro
chopped red pepper
sriracha or preferred hot sauce
instructions
- Whisk all of the ingredients together until the honey is fully incorporated and the sauce is smooth. Set aside.
- Heat the oil in a large skillet or wok until it shimmers. Add the chicken to the oil and cook until the center is no longer pink and the outside is golden. Give the stir-fry sauce a quick whisk, then add the sauce and the chopped cashews to the pan.
- Stir frequently while bringing the sauce to a boil. Lower the heat and simmer until the sauce is thick and sticky. Continue stirring until chicken and cashews are evenly coated.
- Remove from heat and let the chicken stand for about 5 minutes. Scoop the chicken mixture into lettuce leaves. Garnish with cilantro, chopped red pepper or the hot sauce of your choice.