Chicken and Cashews in Lettuce Wraps

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Ingredients

• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  honey
• 2  tablespoons  canola oil
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 3/4-inch pieces
• black pepper
• 2  cloves garlic, finely chopped
• 1  tablespoon  grated ginger
• 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

Directions

1. Combine the soy sauce and honey in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
4. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
5. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
6. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.