Easy, tasty, healthy! That pretty much sums up this recipe.
And even Thing 2 was a fan! OK, I admit that he picked out the celery, but he ate everything else!
I love that I was able to get this dinner on the table in under 30 minutes. I did adapt it from a recipe at OurSkinny.com, and made a just a couple of changes. As usual, they were mostly because I am lazy or did not want to buy an ingredient I don’t normally use. So, for the garlic, I used jarred minced garlic instead of fresh. And for the ginger, I substituted dry ground ginger. I find the jarred garlic to be a pretty good swap, but I definitely feel that the dry ground ginger is not as ‘gingery’ as fresh. And it isn’t just a matter of adding more to the recipe, it really is a different intensity of taste.
That being said, it was delicious with the ground ginger, so if that is what you have on hand, go for it! If you use fresh, though, reduce the amount to about 1 tablespoon.
For the photos in this post, I tried to go light with the sauce so as not to soak the lettuce leaves and end up with limp looking lettuce. I think it worked, but as a result the chicken mixture does not reflect the nice brown color of the sauce. #foodphotographyproblems 😀
Also, I used regular iceberg lettuce because I could not find the Boston or Bibb lettuce that the original recipe specified. It worked out just fine!
Or, you can be like my husband and just eat the chicken without the lettuce! He came home late that night and I forgot to let him know that he needed to assemble his dinner before eating it. But, that worked out just fine too!
Adapted from a recipe at OurSkinny.com.
- 1 tablespoon soy sauce (low sodium is fine)
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 and ¾ pounds boneless skinless chicken, cut into bite-sized pieces (can use breasts or thighs)
- ¼ teaspoon pepper
- 3 teaspoons finely minced garlic
- 1 and ½ teaspoons dry ground ginger
- 1 bunch scallions, chopped
- 1 cup chopped celery
- ¼ cup dry roasted, unsalted cashews
- 1 head lettuce, leaves separated
- In a small bowl, mix together the soy sauce, vinegar, and honey. Set aside.
- Heat the oil in a large skillet over medium-high heat, then add the chicken and black pepper and cook about 3 minutes, stirring occasionally.
- Reduce heat to medium and add the garlic, ginger, and scallions, and cook for another minute.
- Stir in the celery and about half of the soy sauce mixture. Cook another 4-5 minutes, until the chicken is done.
- Remove from heat and sprinkle in the cashews.
- Divide the chicken among 4 lettuce leaves and serve.
- Extra soy sauce mixture can be drizzled on top as desired.
If you like this dish, check out this Asian Lettuce Wrap recipe from The Foodie Affair
Enjoy!
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Jenni @ Jenni's Ferris Wheel of Food says
What a wonderful light recipe for summer! I will be pinning for sure!!
Debi @ Life Currents says
I think this would be great to serve at a happy hour or small party where people could nosh on them!
Leila says
Hi there 🙂
This looks amazing. I’m crazy about wraps and anything involving cashews. Nice combination!
Sandra - The Foodie Affair says
I love lettuce wraps! I use them as an appetizer for parties and a full meal for my family like you did here. Next time I want to add cashews. I always forget a bout that tasty nut! Drooling over this one, Kristen!
Marion@Life Tastes Good says
I love lettuce wraps! These are definitely going on my to-do list!!
Aunt Bee says
Lol @ food photography problems! This looks SO delicious! I can’t wait to try this one with #AllTheSauce 😉
Mary Ellen says
I love lettuce wraps! I need to try this soon.
Nicole ~ Cooking for Keeps says
Easy, healthy, tasty — I’m in!
Kristina & Millie says
looks so crunchily delish! This is something I will love to try!
Janine Halloran says
These look great! I’m always looking for healthy recipes for my family!!
Joanna says
What a great recipe! I’ll be featuring it tomorrow at the bewitch-titi-link-party 🙂
Kristin King says
Thanks, Joanna! 🙂
Kristin King says
Thanks, Joanna! And thanks so much for the feature!
jan says
Yummm … I tried to use butter lettuce once and it gets to wimpy … iceburg is the best for these, as much as I dislike iceburg lettuce 😉
Kristin King says
The iceberg definitely worked well. It was funny because with the sauce everything was a little slippy-slidey and the kids got a good laugh trying to keep everything inside the lettuce wrap while eating them. But either way, they were delicious! 🙂 Thanks, Jan!
Stephanie Pass says
These look amazing! We love lettuce wraps. It’s usually a special appetizer treat but I’d love to try making them at home, too!
Lisa L. says
Another great recipe pinned. Thanks for posting this one.