2-3 chicken tenderloins, plus a splash of oil
2-3 tablespoons sweet Thai chili sauce
2 pieces butter lettuce
1 tablespoon peanuts
1 tablespoon green onions, chopped
In a small pan, heat oil on medium low. Add tenderloins and cook about 3 minutes per side or until internal temperature reaches 165. Remove chicken and let rest 5 minutes, then chop. In a small bowl, toss chicken in Thai chili sauce. Distribute chicken between lettuce leaves, then top with peanuts and green onions.