Difficulty: Easy - for beginners
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips
Salt and freshly ground black pepper
1 red bell pepper, cut into strips
1/4 cup sweet chili sauce (I used Caravelle brand)
1/4 cup honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped
Sriracha hot chili sauce (optionall)
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.
Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.
To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.
Sprinkle with the chopped peanuts, lime juice and basil.
Add desired amount of sriracha hot chili sauce (optional).