What you need,
2 boneless skinless chicken breasts diced into very small
pieces
1 tbsp. olive oil
Salt and Pepper
½ cup onion, finely diced
2 cloves garlic, minced
1 tbsp. soy sauce
½ cup frozen edamame beans
¼ cup roasted, salted cashews, chopped
1 head butter lettuce, leaves separated and dried
3 tbsp. fresh basil sliced
Sriracha sauce for topping
For the sauce,
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 tbsp. packed brown sugar
¼ tsp. dried chili flake
1 tbsp. fresh grated ginger
1 tsp. sesame oil
Combine all the ingredients for the sauce together in a
small bowl and whisk together until well combined.
In a large frying pan heat the olive oil over medium high
heat.
Season the chicken with salt and pepper and cook for 4-5
minutes until well browned and cooked through. Remove the chicken from the pan
and set aside.
Add the onion, garlic and the 1 tablespoon of soy sauce to
the pan. Cook for 1-2 minutes until the onions start to soften. Add the chicken
and edamame back to the pan. Pour the sauce over and stir to coat. Cook for 2-3
minutes until the sauce thickens a little bit. Stir in the cashews.
Serve in the lettuce cups with a little fresh basil and a
drizzle of sriracha sauce.
