- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot honey, honey, or maple syrup
- 1 tablespoon minced garlic
- 2 teaspoons sweet chili sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1 pound chicken tenderloins, sliced into strips or bite-sized chunks
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 1 cup whole almonds
- ½ cup chopped fresh cilantro
- 1 head butter lettuce, separated into leaves
Combine the first 7 ingredients (soy sauce through minced ginger) in a jar and screw the lid tight. Shake vigorously until the sauce is smooth.
Heat a large skillet to medium heat. Add the toasted sesame oil and chicken. Brown the chicken.
Add the bell peppers to skillet, sauté 3-4 minutes until they have softened.
Add the sauce to the skillet and toss to coat. Reduce the heat to medium low and allow the chicken to simmer, stirring occasionally. When the sauce has thickened slightly and the dish has warmed through, add the almonds and cilantro and toss.
To serve, spoon the filling into the lettuce leaves and enjoy!
- Yields: 4 servings
- Preparation Time: 30 minutes
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