- 2 Tbsp. tamari or Bragg’s Liquid Aminos
- 2 Tbsp. honey or agave nectar
- 2 Tbsp. coconut or grapeseed oil
- 1 1/2 lbs. chicken breasts, cut into 3/4 in. pieces
- pepper & sea salt
- 2 cloves garlic, finely chopped
- 1 Tbsp. grated ginger root
- 1 bunch scallions, trimmed and sliced
- 1 8-oz. can sliced water chesnuts, drained
- 1/4 c. roasted, unsalted cashews
- 1 small head Boston or Bibb lettuce, leaves separated
Combine tamari and honey/agave in a small bowl, set aside.
Heat oil in large skillet over med/high heat. Season chicken with sea salt and pepper and cook, stirring occasionally, until chicken begins to brown, about 3 min.
Lower heat to medium and stir in garlic and ginger. Add scallions and cook for 1 min. Stir in water chesnuts and soy sauce mixture. Continue to cook until chicken is cooked through, about 4 min. Remove from heat and sprinkle with cashews.
Divide lettuce leaves among individual plates and spoon chicken over the top.
