Chicken Cashew Lettuce Wraps

Chicken Cashew Lettuce Wraps

Stir-fry sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 teaspoon sesame oil

Cashew chicken:
2 boneless skinless chicken breast halves (about 3/4 lb.) diced
3 tablespoons oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon soy sauce
1/4 cup cashews, chopped
salt and pepper, to taste
8 large leaves of greenleaf or iceberg lettuce

Stir-fry sauce:
Mix all ingredients well, making sure to dissolve the brown sugar. Set aside.

Chicken:
Heat oil in a pan over medium to medium-high heat. Add the chicken; cook and stir until browned, 4-5 minutes. Remove the chicken from the oil. Add the onions, garlic, and 1 teaspoon soy sauce to pan; cook until the onions are browned and tender. Add the stir-fry sauce, chicken, and cashews. Saute mixture for a few minutes then remove from heat.

To serve:
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more chopped cashews, or basil.

Serves 2