3-4clovesgarlic, finely minced or pressed through a garlic press
1poundboneless skinless chicken breasts or chicken thighs
3tablespoonslow-sodium soy sauce
2tablespoonpure maple syrup
½cupchopped raw cashews, lightly toasted, if desired
Bibb or green leaf lettuce leaves for wrapping
Chopped cucumbers and tomatoes for serving
In a large 12-inch nonstick skillet, heat the oil over medium heat and add the onion and carrots. Add the garlic, salt and pepper and cook for 2-3 minutes, until the vegetables start to soften.
Season the chicken pieces lightly with salt and pepper and add to the skillet with the onions and carrots. Cook, stirring often, until the chicken pieces are cooked through, 4-5 minutes.
Stir in the soy sauce and maple syrup and cook over medium heat for 2-3 minutes, letting the soy sauce and maple syrup bubble and simmer.
Stir in the cashews, cooking until they are just heated through. Season to taste with additional salt and pepper, if needed.
Serve in lettuce leaves topped with tomatoes and cucumbers (the freshness adds a delicious element to the flavors!).
Cucumbers + Tomatoes: trust me that the cucumbers (and tomatoes, too, but mostly the cucumbers) make this dish really shine. Salt: also, really important, if you aren't using low-sodium soy sauce, you'll probably want to omit the salt from the recipe (and even then, I'm not sure how salty it will be since I've only ever used low-sodium here).