NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp tamari

1 tbsp sriracha

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup water chestnuts

0.25 cup red bell pepper

2 tbsp green onions

4 large butter lettuce leaves

0.5 oz cashews

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, sriracha, toasted sesame oil, honey, minced ginger, and garlic to create the savory glaze.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

  Heat a large non-stick skillet over medium-high heat and add the chicken, sautéing until golden brown and fully cooked through for about 6 minutes.

• 4

  Add the diced red bell pepper and water chestnuts to the skillet, cooking for another 2 minutes until the vegetables are slightly softened but maintain their crunch.

• 5

  Pour the sriracha glaze over the chicken mixture and toss well to coat, simmering for 1 minute until the sauce thickens and becomes glossy.

• 6

  Remove the skillet from the heat and stir in the sliced green onions.

• 7

  Wash and pat dry the butter lettuce leaves, then spoon the chicken mixture evenly into the center of each leaf.

• 8

  Garnish with crushed cashews for added texture and serve immediately while warm.