Cashew Chicken Lettuce Wraps Recipe

Ingredients:

• 2 tablespoons tamari or coconut aminos
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1½ pounds chicken breasts, cut into ¾ inch pieces
• sea salt and black pepper
• 2 cloves garlic, finely chopped
• 1 tablespoon grated ginger root
• 1 bunch scallions, trimmed and sliced
• One 8 ounce can sliced water chesnuts, drained
• ¼ cup roasted, unsalted cashews
• 1 small head Boston or Bibb lettuce, leaves separated

Directions:

1. Combine tamari and honey/agave in a small bowl, set aside.
2. Heat oil in large skillet over med/high heat. Season chicken with sea salt and pepper and cook, stirring occasionally, until chicken begins to brown, about 3 min.
3. Lower heat to medium and stir in garlic and ginger. Add scallions and cook for 1 min. Stir in water chesnuts and soy sauce mixture. Continue to cook until chicken is cooked through, about 4 min. Remove from heat and sprinkle with cashews.
4. Divide lettuce leaves among individual plates and spoon chicken over the top.