3 tblsp. low sodium soy sauce (I use reg. sometimes to).
3 tblsp. honey
2 tblsp. canola oil
1 1/2 pds. boneless, skinless chicken breasts cubed
2 cloves garlic, finely chopped
1 tblsp. grated ginger (I use powder)
1 bunch scallions, trimmed & sliced (I usually never add this)
1 8-ounce can sliced water chestnuts, drained
1/4 cup cashews ( I add more)
1 small head Boston or Bibb lettuce (I use whatever I have or can find)
Combine: the soy sauce & honey in a small bowl, set aside
Heat: the oil in a large skillet over med-high heat
Season: the chicken with 1/2 teaspoon pepper and cook until it browns (about 3 min)
Lower: heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 min. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 mins. Remove from heat and sprinkle with the cashews.
Put your mixture into your individual lettuce cups, serve with the remaining soy sauce mixture for drizzling.
This isn't PF Chang's or Cheesecake Factory, but we like it. Even the hubby will eat it with me. The ginger gives it some spice and I love the cashews in it. Hope you like it. Got the recipe from Real Simple magazine.