¾ lb chicken breast tenders, cut into bite-sized pieces
½ cup diced baby bella mushrooms
6 green onions, chopped
¾ cup cashews, roughly chopped
Butter lettuce leaves, for serving
2 carrots, julienned, for serving
Toasted sesame seeds, for serving
Instructions
In small bowl, whisk together soy sauce, rice vinegar, brown sugar, cayenne, ginger and sesame oil. Set aside.
Heat the coconut or olive oil in a medium skillet over medium high heat. Add the chicken, mushrooms and reserved sauce, and cook until chicken is cooked through and caramelized, and sauce is thickened, about 6-7 minutes. Add the green onions and cashews and cook an additional 1-2 minutes. Let cool slightly.
Serve the chicken mixture wrapped in the lettuce leaves (like a taco) and top with carrots and sesame seeds.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/cashew-chicken-lettuce-wraps/