Ingredients

The following ingredients have 5 Servings
  • 2 medium chicken breasts
  • 1/2 cup sweet chili sauce
  • 2 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, finely minced
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • 1 teaspoon Sriracha, or more, to taste
  • living lettuce
  • 1 large carrot, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 bell pepper, thinly sliced (I used 1/2 red and 1/2 yellow)
  • 1/4 cup peanuts, chopped
  • cilantro, chopped

Instruction

  • Pre-heat the oven to 450 degrees F. Line a baking tray with tin foil and lightly grease the foil. Place the chicken breasts in the tray.
  • TO make the sauce: in a medium bowl, whisk together the chili sauce, soy sauce, garlic, ginger, lime juice, and sriracha.
  • Pour about half of the sauce over the chicken and save the rest for later.
  • Bake the chicken for 20-25 minutes or until the chicken has reached 165 degrees (If you don’t already have one, I HIGHLY recommend investing in a meat thermometer– they’re super cheap!)
  • While the chicken bakes, thinly slice the bell pepper, carrot, and cucumber.
  • Once the chicken is done cooking, let cool slightly before slicing it into strips.