Scallion, Garlic, & Ginger Cashew Chicken in Lettuce Wraps

cashew chicken wrapsServes 4 to 6

2 Tablespoons tamari
2 Tablespoons raw honey
2 Tablespoons coconut or grapeseed oil
1½ pounds chicken breasts, cut into ¾-inch pieces
pepper and sea salt, to taste
2 cloves garlic, finely chopped
1 Tablespoon grated ginger root
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 tamari and honey in a small bowl, and set aside. Heat oil in large skillet over medium-to-high heat. Season chicken with sea salt and pepper. Cook chicken, stirring occasionally, until chicken begins to brown, about 3 minutes. Lower heat to medium and stir in garlic and ginger. Add scallions and cook for 1 minute. Stir in water chestnuts and tamari mixture. Continue to cook until chicken is cooked through, about 4 minutes Remove from heat and sprinkle with cashews. Divide lettuce leaves among individual plates and spoon chicken over the top. Serve.

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