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Total time

20 minutes






  • 6 tbsp Cashew butter (or other nut butter)
  • ¼ tbsp brown sugar
  • ¼ cup low sodium soy sauce or tamari
  • 3 tbsp sesame oil
  • 1 tbsp Sriracha or chili garlic sauce
  • 2 zest and juice of medium limes
  • 1 inch piece fresh ginger,
  • splash hot water
  • 1 tbsp canola oil
  • 1 lbs ground chicken
  • 10 oz bag coleslaw mix
  • coarse salt and ground black pepper (to taste)
  • 2 heads Boston lettuce (or Bibb)
  • 1 handful fresh cilantro
  • 1 handful chopped cashews
  • Sriracha (to taste)


  1. In a medium mixing bowl, whisk together cashew sauce ingredients until well incorporated. Set aside.

    Heat canola oil to medium-high heat in a large skillet. Add chicken and cook 2-3 minutes. Stir in coleslaw mix and cook 5-6 minutes, until cabbage is wilted and chicken is fully cooked and browned.

    Season with a generous pinch of salt and pepper. Stir in cashew sauce and simmer 2-3 minutes, until thickened. Remove from heat. Place lettuce cups on a plate. Spoon chicken mixture into each cup and garnish with cilantro, cashews and Sriracha.

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