Asian Chicken Lettuce Wraps

• 1 whole Zucchini (medium)
• 1/2 whole Onion
• 4 whole Skinless And Boneless Chicken Thighs
• 1 Tablespoon Olive Oil, Or More As Needed For The Skillet
• 1/2 cups Water Chestnuts
• 1/2 cups Cashews
• 1/2 cups Bottled Stir Fry Sauce
• 18 whole Iceberg Lettuce Leaves
• 2 cups Cooked Rice (optional)

1. Start by dicing your zucchini and onion into bite-size chunks.
2. Split the zucchini in half lengthwise, then into quarters then chop the quarters to make little triangles.
3. Trim any excess fat off the chicken, then dice it into as close to bite-size pieces as you can.
4. Add the chicken, zucchini and onion into a skillet with a little olive oil over high heat.
5. Let it brown nicely and cook until the chicken is cooked through and no longer pink.
6. While this is cooking, quarter the water chestnuts, unless yours are already diced.
7. When the chicken is cooked through, add the water chestnuts and cashews into the pan and stir for a few minutes to allow them to heat through.
8. Then add the stir-fry sauce.
9. When this is all hot (2 minutes, max) remove it from the pan and put it into a serving dish.
10. Serve the filling wrapped in the iceberg lettuce leaves, or over rice.
11. NOTE: I found bottled stir fry sauce in the Asian aisle of my supermarket.
12. If you cant find any, you can mix soy sauce, rice wine vinegar, sugar, garlic and ginger to taste.

zucchini, onion, chicken thighs, olive oil, water chestnuts, cashews, fry sauce, rice

Taken from tastykitchen.com/recipes/main-courses/asian-chicken-lettuce-wraps-4/ (may not work)