Asian Teriyaki Chicken Lettuce Wraps

Ingredients

• 1 pound chicken breast, diced
• 2 tablespoons vegetable oil
• 1 cup carrot, shredded
• 1 cup bell pepper, diced
• 1 cup green onions, sliced
• 1 head butter lettuce, leaves separated
• 1 cup cashews, toasted and chopped

• 1 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon cornstarch, mixed with 2 tablespoons of water

1. 01
   In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well to make the teriyaki sauce.
2. 02
   Heat vegetable oil in a large skillet over medium-high heat.
3. 03
   Add diced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes.
4. 04
   Add shredded carrots and diced bell peppers to the skillet and sauté for 3-4 minutes until slightly tender.
5. 05
   Pour the teriyaki sauce over the chicken and vegetables, stirring to coat evenly.
6. 06
   Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
7. 07
   Remove from heat and mix in sliced green onions.
8. 08
   Spoon the chicken mixture into lettuce leaves and sprinkle with toasted cashews.
9. 09
   Serve immediately, allowing diners to wrap their own lettuce cups.