This is a super easy weeknight dinner and can be easily doubled to serve more people!

Ingredients

1 tbsp oil (olive, grapeseed, etc.)

1 small onion or 2 medium shallots

3 carrots shredded (approx. 1 cup)

1/4 teaspoon ground pepper

3-4 garlic cloves, minced

2 cups shredded (or diced) cooked chicken breast (approx. 1 lb)

3 tbsp soya sauce

1/4 cup real maple syrup

1/2 cup lightly toasted cashews, roughly chopped

1 tsp sesame oil

1 small can water chestnuts, sliced

1 large head Boston lettuce or leaf lettuce, washed and dried

1 cup dipping/drizzling sauce – store bought or see recipe below

Method:

1. Heat oil in a medium sized saute pan at medium temperature. Add onion and carrots, stirring gently until softened (approx. 5 minutes).  Add garlic and pepper, stirring for an additional couple of minutes until garlic is also softened.
2. Add chicken and stir until heated through before stirring in soya sauce, sesame oil and maple syrup. Allow mixture to come to a simmer, then toss in toasted cashews and water chestnuts and heat through.  Taste for seasoning and adjust as necessary!
3. Allow to cool slightly. Arrange lettuce leaves and add 2-3 tbsp of chicken mixture to each leaf, adjust accordingly.  Drizzle with sauce and serve!

Variations:

Add 2 green onion, finely chopped, before serving

 

Dipping Sauce

2 tbsp sugar 1/4 cup water 1 tbsp soya sauce 1 tbsp rice wine vinegar

1 tbsp ketchup 1/8 teaspoon sesame oil 1/8 tsp mustard powder red chile paste to taste

Combine all ingredients.  Refrigerate until ready to serve.