Juicy chicken, mango, chili, and crisp lettuce blend for a colorful appetizer or light meal.
# What You’ll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10 oz), diced
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Sauce & Aromatics
05 - 1 tablespoon tamari or gluten-free soy sauce
06 - 1 tablespoon honey
07 - 1 tablespoon fresh lime juice
08 - 1 teaspoon chili flakes, adjust to taste
09 - 1 teaspoon freshly grated ginger
10 - 2 garlic cloves, minced
→ Fruit & Vegetables
11 - 1 ripe mango, peeled and diced
12 - 2 spring onions, thinly sliced
13 - 1 small red bell pepper, diced
14 - 1 small carrot, julienned
15 - 8 large butter lettuce leaves, washed and patted dry
16 - Fresh cilantro leaves, for garnish
→ Optional Toppings
17 - 2 tablespoons roasted peanuts, chopped
18 - Fresh lime wedges
# How to Make It:
01 - In a mixing bowl, combine tamari, honey, lime juice, chili flakes, ginger, and garlic. Whisk until smooth and set aside.
02 - Heat vegetable oil in a large skillet over medium-high. Add diced chicken, season with salt and pepper, and sauté for 5 to 6 minutes until golden brown and fully cooked.
03 - Stir in diced red bell pepper and julienned carrot. Cook for 2 minutes until vegetables begin to soften.
04 - Pour the prepared sauce into the skillet and toss to coat the chicken and vegetables completely. Cook for 1 to 2 minutes as the sauce thickens slightly.
05 - Remove skillet from heat. Fold in diced mango and half the sliced spring onions.
06 - Arrange butter lettuce leaves on a serving platter. Spoon equal portions of the chicken mixture into each leaf.
07 - Top each lettuce cup with remaining spring onions, fresh cilantro, and chopped peanuts if desired. Serve immediately with lime wedges alongside.
