GREAT flavor and they come together quickly. These are perfect as an appetizer or to chow down on for dinner. This is a favorite, for sure!
Ingredients
Sauce:
2 Tbsp light soy sauce
1 Tbsp honey
1 Tbsp chili garlic sauce
1 Tbsp rice vinegar
1 tsp grated ginger
2 garlic cloves, minced
1 tsp toasted sesame oil
Chicken:
1 lb boneless, skinless chicken breasts. cut into ½-inch cubes
2 Tbsp peanut or olive oil
¼ cup cashews, roughly chopped
For Serving:
8 butter leaf lettuce leafs
½ cup bell pepper, cut in thin slices
¼ cup cilantro, finely chopped
Instructions
Whisk together all sauce ingredients until smooth; set aside.
Heat the oil in a large skillet or wok, over medium heat, until hot. Add the diced chicken and stir-fry until cooked through and no longer pink, about 8-10 minutes. Add the sauce and mix well; bring a simmer and allow to thicken, stirring often for 3-4 minutes. Stir in cashews. Remove from heat and allow to cool slightly.
Assemble the wraps by scooping chicken into the lettuce leafs and top with bell pepper and cilantro. Serve immediately.