Serve for a light dinner without holding back on the large flavors.
PreparationArrange lettuce on serving platter. On cutting board dice chicken into 1-inch pieces. Combine chicken, slat and black pepper; mix well. Heat oil in skillet over medium-high, heat 1-3 minutes or until shimmering.
Add chicken; cook undisturbed 4-5 minutes or until browned on once side. Stir chicken. Cook an addition 2-3 minutes or until chicken is no longer pink in center. Stirring occasionally.
Meanwhile, chop peanuts and set aside. Slice bell pepper into stripes, slice onion into ½ inch thick wedges. Slice garlic cloves. Add all vegetables (except romaine) to chicken in skillet; cook 3-4 minutes or until vegetables are crisp-tender.
Remove skillet from heat; stir in peanut sauce and cilantro. Serve on top of romaine.