Cashew Chicken Lettuce Wraps Recipe

Ingredients

• tamari or coconut aminos2 tablespoons
• honey2 tablespoons
• coconut oil2 tablespoons
• chicken breasts, cut into ¾ inch pieces1½ pounds
• sea salt and black pepper
• cloves garlic, finely chopped2
• grated ginger root1 tablespoon
• bunch scallions, trimmed and sliced1
• One 8 ounce can sliced water chestnuts, drained
• roasted, unsalted cashews¼ cup
• small head Boston or Bibb lettuce, leaves separated1

Method

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

Swaps & notes

Sweetener: For honey, maple syrup is an alternative. Adjust to taste.