Cashew Chicken Lettuce Wraps

6-8 chicken tenders or 2-3 chicken breasts
8 leaves of iceberg lettuce
3 Tbsp. canola oil
1 cup onion, diced
2 garlic cloves, minced
1 tsp. soy sauce
1/4 cup cashews, chopped
sauce

sauce:  4 Tbsp. soy sauce, 2 Tbsp. white vinegar, 4 Tbsp. brown sugar

Cut chicken into cubes. Put 2 Tbsp. oil in pan and heat up at medium to medium high heat.  Add chicken and pan fry until fully cooked. Chop onions, garlic and cashews.  Mix all the sauce ingredients in a small bowl and set aside while the chicken is cooking.  Wash lettuce and separate leaves.  Once chicken is fully cooked remove from the oil and set aside.  Add 1-2 Tbsp. of oil to pan and add onions, garlic and 1 Tbsp. soy sauce to pan and brown until tender.  Then add cooked chicken, sauce and cashews.  Mix and saute for a few minutes and remove from heat. 
Mix up another batch of sauce for dipping and cook some white rice.  Spoon cooked rice, rice noodles (optional) and chicken mixture into lettuce.  Add extra sauce to taste and serve with a side of white rice with sauce on top.