Chicken Cashew Lettuce Wraps

I made these last night for dinner -- they were good!  I think next time I might add less cashews, some diced water chestnuts, and some green onions for a little more flavor, but definitely would make again.

1 Tablespoon Rice Vinegar


1 Tablespoon Brown Sugar

¼ teaspoons Ground Red Pepper

¼ teaspoons Ground Ginger

1 teaspoon Sesame Oil

2-⅓ Tablespoons Soy Sauce, Divided

3 Tablespoons Canola Oil (or Oil Of Choice)

2 pieces Chicken Breast (approx. 3/4 Lb. Total), Diced

1 cup Diced Onion

2 cloves Garlic, Minced

¼ cups Cashews, Chopped

8 leaves Of Greenleaf Or Iceburg Lettuce, Washed And Dried



For stir fry sauce, mix together rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, and 2 tablespoons of soy sauce, making sure to dissolve brown sugar. Set aside.
Heat canola oil in pan over medium to medium-high heat. Add diced chicken and brown (about 4 to 5 minutes). Remove chicken from oil. Add onions and garlic to pan and remaining soy sauce (1/3 tbsp. or 1 tsp.) to pan; brown. When onions and garlic are brown and tender, add stir fry sauce, browned chicken and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.