3-4 (depending on the size) mini red bell peppers finely chopped
¾ cup finely chopped celery
¾ cup finely chopped water chestnuts
½ cup finely chopped jalapeno-stem and seeds removed (optional)
about 10 bib lettuce leaves
salt and pepper
fresh cilantro, shredded carrot and lime wedge for garnish
¼ cup fresh lemon juice
¼ cup low sodium soy sauce
2 TBS honey
1 TBS rice vinegar
1 TBS toasted sesame oil
1 tsp Sriracha sauce (optional)
Here is what you need to do:
In a bowl whisk together the lemon juice, soy sauce, honey, vinegar, sesame oil and Sriracha. Taste and adjust to your liking then set aside.
Slice your chicken breasts into small chunks. You could also use ground chicken or turkey if you like. Season lightly with salt and pepper.
Heat a large sauté pan heat a couple of TBS of oil. Add in the red pepper, onion, jalapeno, celery and water chestnuts. Cook stirring often until they soften a bit, about 6 minutes. If the pan gets to dry you can add some chicken stock or water. Don’t keep adding oil, it will get too greasy.
Next add in the chicken and garlic. Make sure any stock you may have added in is evaporated before you put the chicken in. Cook for about 3 to 4 minutes stirring often and then add in the sauce. Cook stirring often until the sauce thickens. Remove from heat and scrape into a bowl.
Place the bowl of chicken mixture, lettuce leaves, bowl of torn cilantro and lime wedges on a platter.
Scoop a couple TBS of the chicken into a lettuce leaf and top with cilantro carrot and a little squeeze of lime.