Thai Lettuce Wraps

So here is a Rachael Ray recipe for "Thai Lettuce Wraps" that I have been making for a few years now (come to find out she has changed the recipe so don't plan on finding this one online- the new one is more difficult).  I know they are not authentic Thai- my friend who served a mission in Thailand already told me so- but it doesn't mean they are not tasty.  The thing that I like about these is that they are SUPER easy and I usually have most of the ingredients on hand (once you buy the sweet chili sauce which will last forever in your fridge).  Other lettuce wrap recipes can be a little more difficult and time consuming so it's nice to have something quick and fast if needed.  I know the combination of ingredients for the sauce is different but it comes out tasting quite delicious.

Thai Lettuce Wraps
1 tablespoon extra virgin olive oil
2 boneless, skinless chicken breasts, cut into strips
Salt and freshly ground black pepper
1 red bell pepper, cut into strips
1/4 cup sweet chili sauce
1/4 cup honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped

Place a large skillet over medium-high heat with one turn of the pan of olive oil, about 1 tablespoon. 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.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.