Thai Chicken & Bell Pepper Lettuce Wraps with Peanut Sauce

Directions

1. 1. Separate the lettuce leaves and rinse them; pat dry and arrange on a plate.
2. 2. Cut bell peppers into small dice and place in a medium bowl.
3. 3. Shave cilantro leaves from the stems, then finely mince and set aside.
4. 4. Zest and juice the lime into a small bowl, adding the minced garlic to the lime juice.
5. 5. Roughly chop the peanuts and keep them nearby in a small bowl.
6. 6. Slice the chicken into bite-sized pieces and season with salt and pepper.
7. 7. Warm a skillet over medium heat, then swirl in a small amount of coconut oil.
8. 8. Cook the chicken until browned and cooked through, about 3–4 minutes; transfer to a separate bowl.
9. 9. In the same skillet, add a bit more coconut oil, then sauté the bell pepper until just tender, about 3–4 minutes; fold the peppers into the chicken bowl.
10. 10. Stir together peanut butter, soy sauce, honey, sesame oil, crushed red pepper, lime juice, and garlic until smooth; thin with a splash of water if needed.
11. 11. To serve, scoop some chicken and pepper mixture into each lettuce leaf, drizzle with the peanut sauce, and sprinkle with cilantro and peanuts.
12. 12. Serve immediately and enjoy the fresh flavors and textures.