Into large skillet set over medium-high heat, add butter and oil; stir until melted. Add chicken, garlic, salt and pepper; cook, stirring occasionally, for 6 to 8 minutes or until starting to brown. Stir in hoisin sauce, soy sauce and vinegar; bring to a boil.

In small bowl, whisk together chicken broth and cornstarch. Stir slurry into skillet; return to a boil. Cook, stirring occasionally, for 3 to 5 minutes or until sauce has thickened and chicken is cooked through. Stir in NUT HARVEST^® Whole Cashews.

Divide chicken mixture among lettuce leaves. Sprinkle with carrots and scallions.