Chicken & Cashews in Lettuce Cups

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Chicken & Cashews in Lettuce Cups || Real Simple

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
Combine the soy sauce and honey in a small bowl. Set aside.

Heat the oil in a large skillet over medium-high heat.

Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.

Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.

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.

Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

NOTE: My family loves lettuce wraps, and since I knew we'd be having a late dinner, I wanted something fast and light. This was all of that. Next time I personally would add some salt or a bit more soy sauce, and use less pepper.