Classic Chicken Lettuce Wraps

Ingredients

1 large skinless and boneless chicken breast, diced

1/2 teaspoon corn starch

1/4 teaspoon brown sugar

sea salt and ground black pepper, to taste

1 heaping cup mini pepper or bell pepper mix, diced

1 cup mushrooms, any kind, diced

1 tablespoon vegetable oil

iceberg lettuce leaves

For the drizzling sauce:

1 teaspoon hot mustard

2 teaspoons hot water

1/2 teaspoon less sodium soy sauce

1 teaspoon red chili paste

Preparation

Place diced chicken breast in a medium bowl. Add cornstarch, brown sugar, 1/4 tsp sea salt and 1/4 tsp ground black pepper. Toss well and set aside.

While the chicken is marinating, chop the peppers and mushrooms.

Next, prepare the sauce. In a small bowl, dissolve hot mustard in hot water. Add soy sauce and red chili paste. Stir until even and creamy.

In a large nonstick pan, heat up oil over high heat. Add chicken and toss for 3-4 minutes or until the chicken is cooked through. Remove chicken from the pan and set aside.

Place mushrooms and sweet mini peppers in the same pan. Sauté for 1 minute with the remaining oil.

Now add the chicken back. Sprinkle a small pinch of salt and pepper to taste.

Turn off the heat and toss everything in the pan quickly.

Dish out the chicken filling. When serving, place a scoop of the filling on one lettuce wrap leaf; drizzle a few drops of sauce; wrap it up and enjoy!