Chicken Cashew (or Peanut) Lettuce Wraps

Lettuce wraps are a great finger food for either appetizers or the main course. Not to mention, they are pretty and can make anyone look like a great chef.

Ingredients

Sauce:

4 tbl low-sodium soy sauce
2 tbl rice vinegar
2 tbl brown sugar
2 tsp ground cayenne pepper (or less if you don't like spicy foods)
1 tsp ground ginger
1 tsp sesame oil

Mix together until the brown sugar is dissolved and set aside.

Filling:

2-3 tsp canola oil
5 diced, skinless chicken breasts
1 medium onion, diced
5 cloves garlic, minced
1 tsp low-sodium soy sauce
1/4 cup Cashews chopped
1/4 cup Peanuts chopped

Side or more filling:

Chinese rice noodles. Cook according to package directions.  Usually boil for 3 minutes and immediately cool.

For the wraps, use greenleaf or iceberg lettuce.

Heat oil in a large skillet and brown chicken. Set cooked chicken aside and saute onions and garlic. Add 1 tsp canola oil if needed so they don't stick.  Once the onions are soft and aromatic, return the chicken to the pan, add soy sauce, peanuts, cashews, and sauce and saute until the sauce thickens.