I cut this recipe out of a Real Simple magazine a couple of years ago. I never made it until I stumbled upon it two weeks ago. I’ve since made it three times! I thought I’d share this new, healthy, favorite recipe of mine. :)
Ingredients:
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1 1/2 pounds chicken, cut into 3/4-inch pieces
- pepper
- 2 cloves garlic, finely chopped
- 1 tablespoon grated ginger
- 1 bunch scallions, trimmed and sliced
- 1 8-ounce can sliced water chestnuts, drained
- 1/4 cup roasted unsalted cashews
- 1 small head Boston or Bibb lettuce, leaves separated
COMBINE the soy sauce and honey in a small bowl; set aside.
HEAT the oil in a large skillet over medium-high heat.
SEASON the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
LOWER heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
DIVIDE the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.
* I substitute the scallions for vidalia onion. I add bell pepper. I also mix the cashews in the end to get the sauce on them. I’m not real big on ginger so, I just use a pinch of ground ginger instead of fresh. And I use romaine lettuce, and iceberg this last time, because that’s what I had. It’s DELISH! And only takes about 20 minutes to make. Enjoy!
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