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Happy Friday, folks! What a great day for sharing a new, delicious recipe with my friends (that's you!).  It's absolutely gorgeous outside and that puts me in the mood for something light, fresh and super

Total time

20 minutes






  • 6 tbsp Cashew butter
  • 0.25 tbsp brown sugar
  • 0.25 cup low sodium soy sauce or tamari
  • 3 tbsp sesame oil
  • 1Tbsp. tbsp Sriracha or chili garlic sauce
  • zest and juice of medium limes
  • 1-inch piece fresh ginger,
  • splash hot water
  • 1 tbsp canola oil
  • 1 – 1 ½ lbs. ground chicken
  • 1 (10 oz.) bag coleslaw mix
  • coarse salt and ground black pepper
  • 2 heads Boston lettuce
  • handful fresh cilantro
  • handful chopped cashews
  • Sriracha


  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.

✅ Low carb

Contains allergens

✅ Nut

✅ Soy

✅ Dairy

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