After trying many different recipes that weren't quite right, I combined several to come up with this one. Enjoy!
Ingredients
For the sauce:
6 tablespoons low sodium soy sauce
2 cloves minced garlic
2 tablespoons honey
2 tablespoons water
1 tablespoon finely chopped ginger
1 tablespoon rice vinegar
1 tablespoon chili paste
juice of 2 small limes
1 teaspoon cornstarch
For the chicken:
1 pound ground chicken breast
1/4 cup lightly salted cashews, coarsely chopped
3 green onions, thinly sliced
1/2 cup of water chestnuts, chopped
1 head living butter lettuce
For the topping:
1 bag shredded carrots or shred a single carrot
cilantro, finely chopped
lightly salted cashews
Directions
1. Prepare the sauce. Place all the ingredients in a small bowl and whisk to combine. Set aside.
2. Spray a large skillet with olive oil cooking spray and heat to medium heat. Add the ground chicken and break up any large clumps. Cook, stirring occasionally until chicken is browned.
3. Add cashews and water chestnuts, cook for 1-2 minute. Add sauce and cook for 1-2 minutes. Stir in green onions and remove from heat.
4. Scoop chicken into lettuce leaves and top with chopped cilantro, cashews, and shredded carrots.
5. Serve immediately and enjoy!
Prep/Cook Time: 20 minutes
Serves 4
Calories: 79
Protein: 5.7g
Carbohydrate: 4.7g
Fat: .5g
