Cashew Chicken Lettuce Wraps

Cashew Chicken Lettuce Wraps

Yields: 4 servings

Ingredients:

3 tbsp low-sodium soy sauce

3 tbsp honey

1 1/2 pounds boneless, skinless chicken strips, cut into 3/4-inch pieces

black pepper and salt to taste

2 cloves garlic, finely chopped or 2 tsp pre minced

1 tbsp grated ginger

1 8-ounce can sliced water chestnuts, drained

1/4 c roasted unsalted cashews

½ head of romaine lettuce leaves, washed and separated

Instructions:

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

2. Season the chicken with black pepper and salt. Place in a skillet and cook over medium high heat, stirring occasionally, until it begins to brown, about 5-10 minutes.

3. Lower heat to medium and stir in the garlic and ginger.

4. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through. Remove from heat and sprinkle with the cashews.

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