Lorraine Wallace'S Chicken And Cashews In Lettuce Cups

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons orange blossom honey
• 2 tablespoons canola oil
• 1 1/2 pounds ground chicken
• Coarse salt and freshly ground black pepper
• 3 garlic cloves, finely chopped
• 2 tablespoons peeled and grated fresh ginger
• 2 tablespoons light brown sugar
• 1 bunch scallions, trimmed and sliced on the diagonal
• One 8-ounce can water chestnuts, rinsed and drained
• 1 cup unsalted, roasted cashews
• 1 head Boston or Bibb lettuce, well washed, leaves separated

1. In a small bowl, whisk together the soy sauce and honey and set aside.
2. In a large skillet over medium heat, warm the oil. Add the ground chicken, season with salt and pepper, and cook, stirring to break up the meat, until it begins to brown, about 5 minutes. Reduce the heat to medium and stir in the garlic, ginger, and brown sugar. Add the scallions and cook for 2 minutes more.
3. Stir in the water chestnuts and the soy-honey mixture and continue to cook until the chicken is cooked through, about 3 minutes more. Transfer the chicken to a serving bowl and sprinkle with the cashews. Place the lettuce leaves on a platter next to the bowl of chicken and allow the diners to fill their own lettuce leaves.

soy sauce, orange blossom honey, canola oil, ground chicken, salt, garlic, ginger, light brown sugar, scallions, water chestnuts, cashews, bibb lettuce

Taken from www.seriouseats.com/recipes/2012/05/lorraine-wallaces-chicken-and-cashews-in-lett.html (may not work)