- 1 tablespoon extra virgin olive oil (EVOO)
- 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
- 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
- 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.