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chicken stir fry wraps
serves 4
1 1/2 lbs boneless skinless chicken breasts, halved horizontally and thinly sliced
2 tablespoons olive olive
coarse salt and fresh ground pepper
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated peeled fresh ginger
1/2 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon cold water
12 boston lettuce leaves
1. season the chicken with salt and pepper. in a large nonstick skillet, heat 1 tablespoon of the oil over high heat. add half the chicken; cook, stirring constantly, until opaque throughout (2 to 4 minutes). transfer to plate. repeat with the remaining chicken.
2. add the remaining tablespoon of oil to the pan, along with the onion and bell pepper. cook, stirring constantly, until the onion is tender and golden (about 4 minutes). reduce heat if browning too quickly.
3. reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant (about 60 seconds).
4. stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. add chicken and any accumulated juices; toss to coat. serve in lettuce cups.
