Cashew Chicken Lettuce Wraps

In a small bowl, whisk together the soy, vinegar, brown sugar, ground red pepper, ginger, and sesame oil until sugar is dissolved. Set aside.

Heat a wok or large frying pan over medium-high heat and swirl with canola oil. Add the onions, stirring and cooking about 2 minutes. Add the garlic and cook another 1 minute. Move the onions and garlic to the upper side of the wok and add the chicken to the pan. Cook the chicken until cooked through and browned. Add the carrots, cashews, and stir fry sauce. Saute for 2 more minutes and remove from heat.

Add a little fresh basil or cilantro, if using. Spoon mixture into lettuce cups and add Sriracha as desired. Enjoy promptly.

Adapted from She Wears Many Hats.