Ingredients Sauce:  2 cloves Garlic, 1 tbsp Ginger, fresh, 1/4 cup Sweet Chili Sauce, 3 tbsp Soy sauce, 2 tsp Sesame Oil, 2 tsp Sriracha, 1 cup Water, 2 tbsp Cornstarch Other:  1 lb Ground Chicken, 1 tbsp Olive Oil,1/2 cup Roasted Cashews, Unsalted, 6 Scallions, 2 Carrots, 2 heads Romaine lettuce, 1 cup White Long Grain Rice

Cut the end of the Romaine lettuce head off so that the leaves are loose. Rinse the leaves and dry off with a towel. Chop the Cashews.

Add sauce ingredients to the blender. Blend then pour into pot and bring to a simmer until it thickens.

Cut carrots into 2" sticks. Slice scallion green tops for garnish. Cut remaining scallions in 1 inch pieces.

Cook the rice. Sear ground chicken and cook 10 minutes. Add the chopped cashews. Transfer the chicken to a plate.

Add olive oil, carrots and scallions. Cook for 3-4 minutes. Add back the Cashew Chicken and HALF of the sauce. 

Spoon some cashew chicken into the lettuce leaves, drizzle a little sauce, and garnish with the sliced scallions. Enjoy!