Ingredients
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1 head iceberg lettuce
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3 tablespoons hoisin sauce
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2 tablespoons rice vinegar
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1 tablespoon water
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2 boneless skinless chicken breasts, cut into strips
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1 teaspoon kosher salt
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2 tablespoons canola oil
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1 tablespoon fresh ginger, peeled and finely chopped
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2 green onions, chopped
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1/2 cup roasted salted cashews
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1 medium carrot, julienned (about 1 cup)
Instructions
- Stir hoisin, vinegar, and water in a small bowl until well blended and set aside.
- Season chicken with salt and set aside.
- Heat wok on high until hot, then add oil, swirling to coat then add ginger, stirring until fragrant (about 10 sec).
- 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.
- Add hoisin mixture and green onions and toss until heated through.
- Remove from heat and add cashews.
- Spoon mixture into lettuce leaves, wrap up, and enjoy!