Chicken and Cashews in Lettuce Wraps

By marilyncardoza

Ingredients

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
• black pepper
• 2 cloves garlic, finely chopped
• 1 tablespoon grated ginger
• 1 bunch scallions, trimmed and sliced
• 1 8-ounce can sliced water chestnuts, drained
• 1/4 cup roasted unsalted cashews
• 1 small head Boston or Bibb lettuce, leaves separated

Preparation

Step 1

Combine the soy sauce and honey in a small bowl. Set aside.

Heat the oil in a large skillet over medium-high heat.

Season the chicken with ½ teaspoon 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 the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.

Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.