It’s warm outside. The garden is growing.Let’s make something cool and crisp.INGREDIENTS3 tablespoons low-sodium soy sauce3 tablespoons honey2 tablespoons canola oil1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces pepper2 cloves garlic, finely chopped1 tablespoon grated ginger1 bunch scallions, trimmed and sliced1 8-ounce can sliced water chestnuts, drained1/4 cup roasted unsalted cashews1 small head Boston or Bibb lettuce, leaves separatedDIRECTIONSCombine the soy sauce and honey in a small bowl; set aside.Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute. Stir in the water chestnuts and half the soy sauce mixture and continue to cook until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.Divide the lettuce leaves among individual plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.