February 2nd, 2017
From The Wellness Mama Cookbook by Katie Wells
Heat the oil in a large skillet over medium-high heat.
Cut the chicken into bite- size pieces and add to the skillet. Season with the garlic powder, salt, pepper, and, if using, the basil and sauté until the chicken is almost completely cooked and is no longer translucent.
Add the coconut aminos and stir until the liquid from the coconut aminos starts to evaporate. Add the maple syrup and continue to stir for another 2 to 3 minutes, until the maple syrup and coconut aminos have cooked down and there is very little liquid left in the pan.
Add the cashews and stir until heated. Remove from the heat and allow to cool slightly.
Wash, dry, and separate the lettuce leaves. Thinly slice the onion. Fill each leaf with ⅛ of the chicken mixture and top with the onion before serving.