1pound boneless, skinless chicken breasts, chopped into small pieces
3tablespoons soy sauce
3 1/2tablespoons rice vinegar
1tablespoon grated fresh ginger
1/2tablespoon minced fresh lemongrass
1large ripe mango, peeled, pitted and chopped; divided
12small butter lettuce leaves
1/4cup chopped red bell pepper
2tablespoons sliced green onion tops
2tablespoons freshly chopped cilantro
Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemongrass. Finely chop half the mango and add to the skillet. Cook for 5 minutes or until sauce is very thick; let cool.
Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.