Rating: 5 stars
4 Ratings
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This recipe produces a large batch of sweet-and-spicy ground chicken studded with crunchy cashews and celery—making it great for easy weeknight entertaining or meal prepping.

EatingWell Magazine, January/February 2022


Credit: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.

  • Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.

  • Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.

To make ahead:

Refrigerate filling (Steps 1-2) airtight for up to 2 days.

Nutrition Facts

2 lettuce wraps
319 calories; protein 23g; carbohydrates 12g; dietary fiber 1g; sugars 6g; added sugar 3g; fat 20g; saturated fat 4g; cholesterol 98mg; sodium 281mg; potassium 810mg.