Chicken and Cashews in Lettuce Cups

By AshleyRuss

Ingredients

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons canola oil
• 11/2 pounds boneless, skinless chicken
• breasts, cut into 3/4-inch pieces
• 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

total time: 20 minutes

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 1/2 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 and continue to cook until the chicken
is cooked through, about 4 minutes. Remove from
heat and sprinkle with the cashews.

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