Chicken and Cashews in Lettuce Cups

I love lettuce wraps. Here's a recipe I got from my friend, Becca so Matt and I tried it out last Sunday. I love it—especially for the price, and it didn't take too long to make.

Chicken & Cashews in Lettuce Cups
Becca Fluhman

3 Tbsp. low sodium soy sauce (I use regular sometimes.)
3 Tbsp. honey
2 Tbsp. canola oil
1 1/2 lbs. boneless, skinless chicken breasts cubed
Pepper
2 cloves garlic, finely chopped
1 Tbsp. grated ginger (I use powder)
1 bunch scallions, trimmed and 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 and honey in a small bowl; set aside.

Heat the oil in a large skillet over medium-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 garlic and ginger. Add scallions and cook for 1 min. Stir in water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 min. Remove from heat and sprinkle with cashews.

Put your mixture into your individual lettuce cups; serve with the remaining soy sauce mixture for drizzling.