Chicken and Cashews in Lettuce Wraps

Lettuce is used to wrap up this crunch chicken filling as a low-calorie alternative to tortillas.  Recipe serves 4.

What you’ll need:

  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoon honey
  • 2 tablespoons canola oil
  • 1 1/2 pounds boneless, skinless chicken, cut into bite-size pieces
  • pepper
  • 2 cloves of garlic, minced
  • 1 tablespoon grated ginger
  • 1 bunch green onions, sliced
  • 1 8-ounce can sliced water chestnuts, drained
  • 1/4 cup roasted cashews
  • 1 small head Boston, bibb or romaine lettuce, rinsed

What you’ll do:

  • Combine the honey and soy sauce 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 the heat to medium and add the garlic and ginger to the skillet.
  • Add the green onions and cook 1 minute.
  • Stir in the water chestnuts and half the soy-honey mixture.
  • Continue cooking until the chicken is cooked through, about 4 minutes.
  • Remove from the heat and sprinkle with cashews.
  • Divide the lettuce leaves among the plates and spoon the chicken over top.
  • Serve with the remaining soy-honey mixture for drizzling.

Recipe and image from Real Simple.

So what are you waiting for…Get dinner on the table!

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