Thai Lettuce Cups

• 1 tablespoon extra virgin olive oil
• 2 boneless skinless chicken breasts, cut into strips
• 1 red bell pepper, cut into strips
• 14 cup sweet chili sauce
• 14 cup honey
• 2 iceberg lettuce, heads cut into quarters and leaves gently removed for cups
• 12 cup honey-roasted peanuts, chopped
• 1 lime, juice of
• 1 handful basil, chopped

1. Place a large skillet over medium-high heat with 1 tablespoon of EVOO.
2. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides.
3. Add in the red pepper, and cook until soft, about 3 minutes.
4. Add in the chili sauce and honey, and reduce to coat the chicken.
5. To serve, lay the lettuce leaves out onto a platter then scoop some of the chicken mixture onto each leaf.
6. Sprinkle with the chopped peanuts, lime juice and basil.

extra virgin olive oil, chicken breasts, red bell pepper, sweet chili sauce, honey, iceberg lettuce, honey, lime, handful basil

Taken from www.food.com/recipe/thai-lettuce-cups-504758 (may not work)