Thai Lettuce Cups

I made a delicious dinner for my good friend Barney and myself last night and thought it was worth sharing. I can't take credit for the recipe, I saw it on Rachael Ray last week. Its called Thai Lettuce Cups:

• 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.

It was quite good. I have to say though that I didn't add in the basil because I couldn't find it at the store, but I did add in baby corn (luv it) and it was still delicious.

Thanks B for bringing the movie. 'I don't have the strength to stay away from you' :)