2poundsboneless skinless chicken breastscut into small pieces
salt and freshly ground black pepper
1cuplow-sodium chicken broth
2Tablespoonslow-sodium soy sauce
1/2teaspoonfreshly grated ginger
2teaspoonssesame oilor substitute canola oil
1 - 2teaspoonsSriracha hot saucesto taste
1headgreen leafy lettuce(romaine, bib, or butter)
5green onions, chopped, divided
Season chicken pieces with salt and pepper.
In a small bowl stir together the chicken stock, soy sauce, ginger, hoisin sauce, vinegar, and cornstarch.
Heat oil in a large skillet over medium heat. Season chicken with salt and pepper and add to hot skillet. Cook, flipping once, until cooked through, about 5 minutes.
Add garlic and cook for 30 seconds. Reduce heat to low, add the sauce from the bowl and continue to cook, stirring, until thickened. Add sriracha hot sauce, to taste. Stir in cashews and most of the green onion, reserving a big handful for garnish at the end.
Serve in cold lettuce cups. Top with remaining chopped green onions if desired.