Cashew chicken is a Chinese takeout favorite. Tender chunks of chicken are stir-fried with a savory soy-based sauce, and cashews add richness and texture. It’s usually served with steamed white rice, but the recipe below offers a low-carb version that’s wrapped in lettuce leaves.
In traditional restaurant versions, the sauce for cashew chicken is often quite sugary. Just a bit of honey can do the job of a whole lot of cane sugar. You also can substitute coconut sugar, agave nectar or maple syrup. If you don’t have dry sherry, substitute mirin (Japanese rice wine) or any dry white wine.