1 or 2 heads of romaine lettuce (depending on size)
1/4 cup chicken broth
2 tbsp hoisin sauce
1 tbsp low-sodium soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1 tbsp cornstarch
2 tbsp canola oil
3/4lb boneless, skinless chicken breasts, cut into bite-sized chunks
3 garlic cloves, minced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
4 scallions, whites and light green portions sliced
1 red fresno chilli, thinly sliced (or more if you like spicier)
1/2 cup cashew nuts, coarsely chopped
1 handful cilantro, chopped (for garnish)

In a small bowl whisk together the broth, hoisin sauce, soy sauce, vinegar, sesame oil and cornstarch. Set aside.

Separate the lettuce leaves and set aside in the fridge or under damp paper towels.

In a work or large saute pan, warm the canola oil over medium-high heat. Add the chicken and stir-fry till lightly browned all over (2 mins). Transfer to a plate, leaving the oil in the pan. To the pan, add the garlic, green and red peppers, scallions and chilli. Stir-fry till crisp-tender, about 2mins. Return the chicken to the pan and add the cashews. Stir the soy sauce mix to recombine and add to the pan. Stir-fry till the chicken is opaque throughout and sauce is thickened, 2-3mins.

Serve on a warmed platter. Have guests spoon the mixture onto a lettuce leaf, add cilantro and fold like a taco.

Serves 4