Ingredients:
1/2 tbsp. sesame oil
1 lb. boneless, skinless chicken breasts, in small pieces
3 tbsp. soy sauce
2 1/2 tbsp. rice vinegar
2 tbsp. honey
1 tbsp. fresh ginger, grated
1/2 tbsp. fresh lemongrass, minced
1 large ripe mango, pitted, peeled, chopped and divided
12 small butter lettuce leaves
1/4 cup red bell pepper, chopped
2 tbsp. green onion tops, sliced
2 tbsp. fresh cilantro, chopped
Directions:
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to skillet. Cook 5 minutes or until sauce is very thick; let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, onion and cilantro. Serves 4.
1/2 tbsp. sesame oil
1 lb. boneless, skinless chicken breasts, in small pieces
3 tbsp. soy sauce
2 1/2 tbsp. rice vinegar
2 tbsp. honey
1 tbsp. fresh ginger, grated
1/2 tbsp. fresh lemongrass, minced
1 large ripe mango, pitted, peeled, chopped and divided
12 small butter lettuce leaves
1/4 cup red bell pepper, chopped
2 tbsp. green onion tops, sliced
2 tbsp. fresh cilantro, chopped
Directions:
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to skillet. Cook 5 minutes or until sauce is very thick; let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, onion and cilantro. Serves 4.
