INGREDIENTS
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2 cups leftover cooked chicken breast, cut into 3/4” pieces;
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2 tablespoons peanut or canola oil;
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3 tablespoons soy sauce;
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3 tablespoons honey;
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2 teaspoons chili sauce;
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2 cloves garlic, minced;
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1/4 teaspoon ground ginger;
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1 bunch scallions, trimmed and sliced;
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1 can (8 oz.) water chestnuts, drained and sliced;
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1/4 cup unsalted cashews, chopped;
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Cracked black pepper, to taste;
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1 head of iceberg lettuce, leaves separated into individual cups