Cashew Chicken Lettuce Wraps

Ingredients

• 1 head iceberg lettuce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 2 chicken breasts, boneless, skinless, cut into strips
• 1 teaspoon kosher salt
• 2 tablespoons canola oil
• 1 tablespoon ginger, peeled and finely chopped
• 1 medium carrot, julienned (about 1 cup)
• 2 green onions, chopped
• 1/2 cup roasted salted cashews

Directions

1. 1

   Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.

2. 2

   Season chicken with salt and set aside.

3. 3

   Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).

4. 4

   Add chicken and stirfry for about a minute then add carrot and stirfry another 2 minutes or until chicken is just cooked and carrots are tender.

5. 5

   Add hoisin mixture and green onions and toss until heated through.

6. 6

   Remove from heat and add cashews.

7. 7

   Spoon mixture into lettuce leaves, wrap up, and enjoy!