Thai Lettuce Cups

These were really good and so simple! The kids thought they were spicy, but we thought they were perfect. I will definitely make these again!

From Sister's Cafe

**I doubled the sauce ingredients and this would make an awesome salad as well.

1 T extra virgin olive oil
2 boneless, skinless chicken breasts, shredded
Salt and freshly, ground black pepper
1 red bell pepper, cut into strips
1/4 c. sweet chili sauce
1/4 c. honey
2 iceberg lettuce heads, cut into quarters and leaves gently removed to make lettuce cups
1/2 c. honey-roasted peanuts, chopped
1 handful basil, chopped (I used dried)

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. If there is a lot of excess water in your pan because chicken was not completely thawed you will want to drain it. A little is okay but not a lot.
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 remaining ingredients to the pan right before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy!