Cook Time: 40 minutes

Ingredients:

• 1 head butter lettuce
• 1 large red bell pepper
• 1 cup of sliced water chestnuts
• ½ yellow onion
• ¼ cup Soy Vay hoisin garlic sauce
• 1 large boneless, skinless chicken breast
• ½ cup olive oil
• 1 tbsp scallions
• Salt, black pepper, cayenne pepper as desired

To Prepare:
After rinsing the chicken, lightly season both sides with salt, black pepper and cayenne pepper to your liking.

In a medium skillet, add ¼ cup of olive oil until pan on medium/high. Once the pan has warmed up, place the chicken breast in the pan and sear both sides until medium brown (about 2-3 minutes on each).

Proceed by placing seared chicken on a baking sheet/pan in the preheated oven at 350 degrees. Chicken can roast for 18 minutes.

While chicken is baking, continue by dicing half of a yellow onion, and large red bell pepper. Place vegetables and ¼ of olive oil in a stove-warmed pan and season with salt and pepper.

After five or so minutes, add 1 cup water chestnuts to the stove and continue to sauté vegetables until lightly browned. Then transfer the vegetables from the stove into a large mixing bowl, and add ¼ cup hoisin, garlic sauce and let cool.

Rinse lettuce and dry each leaf as it’s pulled from the head.

Let chicken sit for several minutes after baking to retain moisture. Then cut into small cubes, and serve atop garlic/hoisin mixture on the bed of 1-2 large pieces of butter lettuce.

Lightly drizzle additional sauce for presentation and extra flavor and enjoy.