1. In a large skillet with 1 tablespoon EVOO, brown the chicken on all sides, about 5 minutes. 2. Add the honey, chili sauce and chicken stock, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes. Serve the chicken in the iceberg lettuce cups, sprinkled with the sesame seeds, and garnish with carrots and zucchini sticks. ---------------------------------------------------------------------------
Nutrition
Ingredients
