Chicken And Cashews In Lettuce Cups Recipe

Ingredients

3 Tbsp low sodium soy sauce

3 Tbsp honey

2 Tbsp canola oil

1.5 pounds boneless skinless chicken breast, cut into 3/4 inch pieces

2 cloves garlic finely chopped

1 Tbsp grated ginger

1 bunch scallions trimmed and sliced

1- 8 oz can sliced water chestnuts, drained

1/4 cup roasted, unsalted cashews

1 small head Boston or Bibb lettuce, leaves separated

Preparation

Combine the soy sauce and honey in a small bowl and set aside. Heat the oil in a large skillet over medium high heat. Season the chicken with 1/2 tsp pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half of soy sauce mixture, and continue to cook until the chicken is cooked through, about 4 minutes. Remove from the heat and sprinkle with cashews. Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture drizzled over the top.