{Lettuce Wraps}

I made the most delish chicken & cashew lettuce wraps the other night. Not gonna lie. They were super fresh, really easy to make, & there was plenty left over for Conor's lunch the next day.

{dinner on a leaf}

I got the recipe from Real Simple magazine {♥ their recipes!}. Try them this week, they're great!


Chicken & Cashews in Lettuce Cups
from Real Simple Magazine

• 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
• 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

Combine soy sauce & honey in small bowl, set aside.
Heat oil in skillet over med.-high heat. Season chicken w/pepper & cook until it begins to brown.
Lower heat to medium & stir in garlic & ginger.
Add scallions & cook for 1 minute. Stir in water chestnuts & 1/2 soy sauce mixture. Continue to cook until chicken is cooked through. Remove from heat, sprinkle with cashews & serve in lettuce cups.

Enjoy!
♥