18 oz bag chopped salad - (I used a butter lettuce salad)
¼cup reduced sodium soy sauce
4cloves of garlic - (minced)
1tspfresh ginger - (minced)
1tbsprice vinegar
1tbsphoney
1tsptoasted sesame oil
1tspcornstarch
¼cuproasted cashews - (chopped)
¼ cupcilantro - (chopped)
Instructions
Heat olive oil in a skillet over medium high heat. Add in chicken and saute until browned.
While chicken is cooking, whisk together soy sauce, sesame oil, honey, garlic, ginger and rice vinegar in a small bowl.
Pour sauce into the pan with chicken and bring to a low simmer. Mix cornstarch with 1 tsp water, and pour into chicken/sauce mixture. Cook for a few minutes until sauce has thickened.
Divide lettuce evenly into 4 bowls. Top each bowl with 1/4th of the chicken and sauce. Garnish with cilantro and cashews.
Notes
The entire recipe makes 4 servingsThe serving size is about 1 12 cups lettuce and about 3/4 cup chicken[ultimate-nutrition-label id="14249" align="left"]