2 boneless, skinless chicken breasts cut in strips - I shred
1 Red bell pepper cut into strips - I dice
1/4 C. sweet mild chili sauce - I use less
1/4 C. Honey
2 iceberg lettuce heads, cut in quarters and leaves gently removed for cups
1/2 C. honey roasted peanuts- chopped
Juice of one lime
handful of basil, chopped
Instructions
Place EVOO in large skillet . Season chicken with salt and pepper
and cook in the pan until golden brown. (I boil the chicken and then
shred it)
Add the red pepper, and cook until soft, about 3 minutes. Add the
chili sauce and honey, and reduce to coat the chicken.
To serve, lay the lettuce leaves out onto a platter and scoop some
of the chicken mixture onto each leaf. Sprinkle with the chopped
peanuts, lime juice and basil.
Originally Submitted
5/21/2012
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