Ingredients:
1 1/2 pounds boneless, skinless chicken breast halves, halved horizontally and thinly sliced
Coarse salt and fresh ground pepper
2 tablespoons olive oil
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
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
12-16 Boston lettuce leaves (about 2 heads)
Directions:
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, 2-4 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Add the remaining tablespoon 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 the 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. 30-60 seconds.
4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Nutrition Information
serves 4
Per Serving
Calories: 298
Fat: 9.1 g
Carbohydrates: 11.3 g
Protein: 41.6 g
Fiber: 1.7 g
Recipe courtesy of Martha Stewart Living, Everyday Food
