2Cut the bell peppers lengthwise into quarters; remove and discard the seeds and white membrane. Small dice the peppers and transfer to a medium bowl.
3Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl and set aside.
4Juice the lime into a small bowl.
5Peel and mince the garlic; add to the lime juice.
6Measure out the peanuts and roughly chop; transfer to a small bowl.
7Preheat a skillet over medium heat.
8Cut the chicken into small bite-sized pieces, then season with salt and pepper.
9Add coconut oil to the skillet and swirl to coat the bottom.
10Add the chicken to the skillet; cook, stirring occasionally, until golden brown and cooked through, 3 to 4 minutes. Once done, transfer to a large bowl.
11Separate the lettuce head into leaves and place on a plate.
12Once the chicken has been transferred, add more coconut oil to the skillet followed by the bell peppers. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Once done, add to the bowl of chicken and mix together.
13To make the sauce, add peanut butter, soy sauce, honey, sesame oil, and crushed red pepper to the lime juice and minced garlic and whisk together. If the sauce is too thick, add a little bit of water.
14To serve, scoop the chicken and pepper mixture into lettuce leaves, then top with the peanut sauce, cilantro, and peanuts. Enjoy!
Ingredients
2 heads butter (Boston) lettuce
2 lb boneless skinless chicken breasts
1 small bunch cilantro
2 cloves garlic
1 lime
0.5 cup roasted unsalted peanuts
2 red bell peppers
0 black pepper
0 crushed red pepper
0 honey
0 natural peanut butter
0 salt
0 soy sauce
0 toasted sesame oil
0 virgin coconut oil
Equipment
chef's knifecitrus juicercolandercutting boardmeasuring spoonsmixing bowlsspatulastainless steel or cast iron skilletwhisk or fork