# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approx. 10.5 oz), diced
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Sauce & Aromatics
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1 tablespoon honey
07 - 1 tablespoon lime juice
08 - 1 teaspoon chili flakes
09 - 1 teaspoon grated fresh ginger
10 - 2 garlic cloves, minced
→ Fruit & Vegetables
11 - 1 ripe mango, peeled and diced
12 - 2 spring onions, thinly sliced
13 - 1 small red bell pepper, diced
14 - 1 small carrot, julienned
15 - 8 large butter lettuce leaves, washed and patted dry
16 - Fresh cilantro leaves, for garnish
→ Optional Toppings
17 - 2 tablespoons roasted peanuts, chopped
18 - Lime wedges
# Method:
01 - Combine soy sauce, honey, lime juice, chili flakes, ginger, and minced garlic in a mixing bowl. Set aside.
02 - Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken, season with salt and black pepper, and sauté for 5 to 6 minutes until golden and fully cooked.
03 - Incorporate diced red bell pepper and julienned carrot into the pan and stir-fry for 2 minutes until lightly softened.
04 - Pour the prepared sauce over the chicken and vegetables, tossing to coat evenly. Cook for 1 to 2 minutes until the sauce thickens slightly.
05 - Remove the skillet from heat. Stir in diced mango and half the sliced spring onions.
06 - Arrange butter lettuce leaves on a serving platter. Spoon the chicken mixture into each leaf, dividing evenly.
07 - Top each filled lettuce cup with remaining spring onions, cilantro, and chopped peanuts if desired. Serve promptly with lime wedges.
