Rachael Ray: Rachael's Daytime Talkshow

Thai Lettuce Cups

This seemingly exotic meal whips up in no time.

Thai Lettuce Cups

Ingredients

  • 1 tablespoon EVOO – Extra Virgin 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
  • 1/2 cup honey-roasted peanuts, chopped
  • Juice of 1 lime
  • 1 handful basil, chopped

Yields: 4 servings

Preparation

Step

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides.

Step

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 chopped peanuts, lime juice and basil.

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