1/2 tbsp sesame oil
1 lb boneless, skinless chicken breasts, chopped into small pieces
3 tbsp soy sauce
2 1/2 tbsp rice vinegar
2 tbsp honey
1 tbsp grated fresh ginger
1/2 tbsp minced fresh lemongrass
1 large ripe mango, peeled, pitted, and chopped; divided
12 small butter lettuce leaves
1/4 cup chopped red bell pepper
2 tbsp sliced green onion tops
2 tbsp freshly chopped cilantro
Servings: 4
1 Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned.
2 Stir in soy sauce, vinegar, honey, ginger, and lemongrass.
3 Finely chop half the mango and add to the skillet.
4 Cook for 5 minutes or until sauce is very thick; let cool.
5 Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion, and cilantro.
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