Step 1

Heat 1 Tbsp sesame oil in a skillet or pan over medium-high heat.

Step 2

Cube or mince the chicken and red bell pepper (separately).

Step 3

Cook the chicken in the skillet, then set aside.

Step 4

Add the remaining oil to the skillet and cook the mushrooms and red bell pepper for about 10-15 minutes (or until soft).

Step 5

Season with salt and pepper to taste.

Step 6

While everything is cooking, combine the vinegar, soy sauce, peanut butter, ginger, crushed red pepper, honey, and garlic to create a sauce.

Step 7

Set aside 1/2 cup of the sauce.

Step 8

Add the chicken back into the skillet and pour the sauce over the entire dish, continuing to cook for about 10 minutes.

Step 9

Place the Thai chicken filling in each lettuce wrap.

Step 10

Pour the additional sauce over each wrap.

Step 11

Garnish with chopped green onions and cashews or peanuts.

Step 12

Serve and enjoy!