Ingredients
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1 tablespoon olive oil
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1 jalapeno chile, seeded and finely chopped (wear gloves)
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1 medium cucumber, cut length-wise in half then crosswise into 1/4 inch slices (2 cups)
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2 green onions, sliced
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1/4 cup lime juice
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2 tablespoons soy sauce
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1 tablespoon chopped fresh cilantro
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2 teaspoons sugar
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1/4 teaspoon pepper
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lettuce, of choice
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1 garlic clove, finely chopped
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1 lb skinless chicken breast half, cut into 1/2 inch pieces
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1 sweet bell pepper, chunked
Instructions
- Heat oil in skillet or wok over med-high heat.
- Cook garlic and chile in oil around 30 secs, stirring frequently.
- Stir in chicken.
- Cook stirring occasionally, until chicken is no longer pink in center.
- Add bell pepper, cucumber and onions; toss with chicken mixture.
- Stir in remaining ingredients except salad greens.
- Heat to boiling, stirring constantly; boil and stir 30 secs.
- Remove from heat.
- Divide lettuce among 4 dinner plates.
- Spoon chicken mixture over lettuce, using slotted spoon.
- Drizzle liquid from skillet over chicken and lettuce.
- Garnish with dry-roasted peanuts and lime slices if desired.