½ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons fish sauce
2 teaspoons toasted sesame oil
1 ½ pounds chicken, cut into cubes
½ teaspoon kosher salt
3 tablespoons cornstarch, divided
3 tablespoons coconut oil
2 garlic cloves, minced
2-inch piece fresh ginger, peeled and minced
2 bell peppers (any color), seeded and diced
1/3 cup dry sherry
1 cup dry-roasted, unsalted cashews, roughly chopped
8 large lettuce leaves
4 scallions, thinly sliced
In a small bowl, whisk together the soy sauce, vinegar, honey, fish sauce and sesame oil.
In a large bowl, toss the chicken with 1 tablespoon of the cornstarch, salt and pepper.
Heat the coconut oil in a large skillet set over medium-high heat. Add the chicken, and cook until just cooked through and lightly browned on both sides, about 3 minutes per side.
Stir the garlic and ginger into the skillet, and cook for 1 minute more.
Stir in the peppers, reduce the heat to medium and cook for 3 more minutes.
Add the sherry to the skillet and cook, stirring and scraping up any browned bits from the bottom of the pan, for about 3 more minutes, until the sherry has mostly evaporated.
Stir in the sauce mixture and the remaining 2 tablespoons of cornstarch. Cook, stirring for about 2 minutes more until the sauce thickens.
Stir in the cashews and remove from the heat.