Cashew Chicken Lettuce Wraps

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Brown Sugar
• 1/4 teaspoons Ground Red Pepper
• 1/4 teaspoons Ground Ginger
• 1 teaspoon Sesame Oil
• 2 Tablespoons Canola Oil
• 1 cup Onion, finely chopped
• 2 cloves Garlic, Minced
• 2 whole Boneless, Skinless Chicken Breast Halves, Diced
• 1/4 cups Grated Carrots
• 1/4 cups Cashews, Roughly Chopped
• 1 Tablespoon Chopped Fresh Basil Or Cilantro, For Garnish (optional)
• 1 head Butter Or Bibb Lettuce, Separated Into Leaves
• Sriracha Sauce, For Serving

1. In a small bowl, whisk together the soy, vinegar, brown sugar, ground red pepper, ginger, and sesame oil until sugar is dissolved.
2. Set aside.
3. Heat a wok or large frying pan over medium-high heat and swirl with canola oil.
4. Add the onions, stirring and cooking about 2 minutes.
5. Add the garlic and cook another 1 minute.
6. Move the onions and garlic to the upper side of the wok and add the chicken to the pan.
7. Cook the chicken until cooked through and browned.
8. Add the carrots, cashews, and stir fry sauce.
9. Saute for 2 more minutes and remove from heat.
10. Add a little fresh basil or cilantro, if using.
11. Spoon mixture into lettuce cups and add Sriracha as desired.
12. Enjoy promptly.
13. Adapted from She Wears Many Hats.

soy sauce, rice vinegar, brown sugar, ground red pepper, ground ginger, sesame oil, canola oil, onion, garlic, chicken, carrots, cashews, fresh basil, butter, sriracha sauce

Taken from tastykitchen.com/recipes/main-courses/cashew-chicken-lettuce-wraps/ (may not work)