Cashew Chicken Lettuce Wraps

Jack and I love to make Asian food because it is healthy, tasty and usually pretty easy to make. These lettuce wraps are really easy. The dipping sauce was not awesome and we ended up just using soy sauce as dipping sauce instead. If you have a better dipping sauce, let me know.

Cashew Chicken Lettuce Wraps
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
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

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.

Substitution: In place of the chicken, try steak, pork, or shrimp in this zesty update of the Chinese-restaurant classic.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 379(38% from fat); FAT 14g (sat 2g); CHOLESTEROL 94mg; CARBOHYDRATE 25g; SODIUM 385mg; PROTEIN 38g; FIBER 2g; SUGAR 15g