Tuesday, October 23, 2012

Thai Lettuce Cups

This is one of my husband's favorite dishes!! I make this for him for every birthday! He always requests this dinner. It's lo-fat and REALLY tasty!!!
1 tbsp olive oil
2 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into to strips
1/4 cup sweet chili sauce
1/4 cup honey
2 iceberg lettuce heads, cut in quarters and leaves gently removed for cups, or you can use butter lettuce leaves.
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped
Yields: 4 servings
Place a large skillet over medium high heat with 1 turn of the pan of olive oil, about 1 tbsp. Season the chicken with Salt and ground black 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 reduce to coat the chicken. 
To serve, lay the lettuce leaves out onto a platter then scoop some of the chicken mixture onto each leaf. Sprinkle with the topped peanuts, lime juice and basil.
(However, when I COOK IT, I just put everything in the skillet and it gives the basil some time to marinate within all the flavors....it still tasted wonderful)

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