Cashew Chicken Lettuce Wraps

• 1 head iceberg lettuce
• 3 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 2 boneless skinless chicken breasts, cut into strips
• 1 teaspoon kosher salt
• 2 tablespoons canola oil
• 1 tablespoon fresh ginger, peeled and finely chopped
• 1 medium carrot, julienned (about 1 cup)
• 2 green onions, chopped
• 1/2 cup roasted salted cashews

1. Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
2. Season chicken with salt and set aside.
3. Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
4. Add chicken and stirfry for about a minute then add carrot and stirfry another 2 minutes or until chicken is just cooked and carrots are tender.
5. Add hoisin mixture and green onions and toss until heated through.
6. Remove from heat and add cashews.
7. Spoon mixture into lettuce leaves, wrap up, and enjoy!

hoisin sauce, rice vinegar, water, chicken breasts, kosher salt, canola oil, fresh ginger, carrot, green onions, cashews

Taken from www.food.com/recipe/cashew-chicken-lettuce-wraps-363601 (may not work)