A delightful and easy-to-make dish featuring tender chicken, crunchy cashews, and a flavorful ginger sauce, all wrapped in crisp lettuce leaves.
Combine the hoisin sauce, soy sauce, rice vinegar, and water in a small bowl and set aside.
Mixing the sauce beforehand ensures even flavor distribution.
Season the chicken breasts with kosher salt.
Seasoning the chicken early allows the salt to penetrate for better flavor.
Heat the wok over high heat and add the canola oil, swirling to coat the surface.
Ensure the wok is hot before adding oil to prevent sticking.
Add the ginger to the wok and stir-fry until fragrant, about 10 seconds.
Fresh ginger releases its aroma quickly when heated.
Add the chicken to the wok and stir-fry for about 1 minute.
Cut the chicken into small pieces for faster cooking.
Add the carrot to the wok and stir-fry for another 2 minutes.
Slice the carrot thinly for even cooking.
Pour in the prepared sauce and add the green onions, tossing to combine and heat through.
Stir well to coat all ingredients with the sauce.
Remove the wok from heat and stir in the cashews.
Adding cashews at the end keeps them crunchy.
Spoon the mixture into lettuce leaves, wrap, and serve.
Serve immediately for the best texture and flavor.
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