Preparation:

Arrange lettuce leaves on a large platter. Pour chilli sauce into a small bowl place on platter with leaves. Mix chicken, onions, soy sauce, and corn-starch in a medium bowl marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large non-stick skillet. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 6-8 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews.