Thai Lettuce Wraps

So I love lettuce wraps. Really love them. To the point where, when I go out to eat at any restaurant I often order lettuce wraps as my meal. I have tried lots of lettuce wrap recipes that call for lots of crazy ingredients. Things you don't normally have around the house. So I buy all the stuff and then I am disappointed because they don't taste as good as I think they should. When I found this recipe, I was super excited because most of the ingredients I had already. I was hoping it would be better than the rest. I was not disappointed. They were delicious! My hubby loved them too! Plus, they were so easy to make. I am so happy to have found this recipe. A huge thanks to Sister's Cafe for the fantastic recipe!

Thai Lettuce Wraps

Ingredients:
1 T extra virgin olive oil
2 boneless, skinless chicken breasts, chopped into small chunks

Salt and freshly, ground black pepper
1 red bell pepper, chopped
1/4 c. sweet chili sauce
1/4 c. honey
1 iceberg lettuce heads, cut into halves or quarters (I did halves.)

1/2 c. honey-roasted peanuts, chopped

Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories.) 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. Add the chopped peanuts, lime juice, and basil to the chicken mixture before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy! (You could also just have each individual add the chopped peanuts, lime juice, and basil to their own chicken mixture according to their tastes. It's up to you.)

Thai Chicken Peanut Noodles

1 lb. whole wheat or regular spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

Set water to boil and cook noodles according to package. Add sesame oil to cooked noodles and toss. Meanwhile, prepare the sauce in the food processor.

Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through. Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.