Asian Chicken Lettuce Wrap Bowls Recipe JackieLaaLoosh
This easy Asian chicken lettuce wrap bowls recipe is packed with savory soy sauce, ginger, garlic and a hint of sweetness. Ready in just 15 minutes, it delivers juicy and tender ground chicken served in fresh butter lettuce with crunchy cashews and fresh cilantro for a deliciously light meal.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 1 tablespoon olive oil
- 8 oz chopped salad butter lettuce
- ¼ cup reduced sodium soy sauce
- 4 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- ¼ cup roasted cashews chopped
- ¼ cup cilantro chopped
Instructions
Instructions
- Heat olive oil in your pressure cooker on the sauté setting over medium-high heat. You’ll notice the oil shimmering, that’s your cue.
- Toss in the ground chicken. Break it apart with a spatula and cook until browned, just like you’re making tacos but no flour tortillas here.
- Stir in the minced garlic and ginger. Cook for about a minute until they smell incredible and fragrant.
- Whisk together soy sauce, rice vinegar, honey, toasted sesame oil, and cornstarch until smooth and ready to pour.
- Pour that sauce right over your chicken, stir to coat all the bits evenly. Let it cook for 3 to 5 minutes until the sauce thickens and the chicken is fully done.
- Toss your chopped salad right in the skillet. Stir just to wilt it a little, then you’re done.
- Serve the chicken mixture in lettuce leaves or bowls.
- Garnish with cilantro and cashews, and dig in.
Notes
The entire recipe makes 4 servings. The serving size is about 1 ½ cups lettuce and about ¾ cup chicken.