Tuesday, January 22, 2008

Chicken Stir-Fry Lettuce Wraps

This is a favorite of ours. We like the onions and peppers well-done. Ethan likes it with Chinese noodles on them. It adds a nice crunch. And this would be easy to make as a vegetarian meal. Just eliminate the chicken and add more onions and a few varieties of peppers. Maybe even some tofu. Try this out- I promise it won't disappoint!

3 boneless, skinless chicken breasts, halved horizontally and thinly sliced
Kosher salt and ground pepper
2 Tbsp olive oil
1 onion, halved and thinly sliced
2 red bell peppers, ribs and seeds removed, thinly sliced
3 garlic cloves, minced
2 tsp grated fresh ginger
1/4 to 1/2 tsp red pepper flakes, depending on your taste
1/3 cup soy sauce
1/3 cup rice vinegar
3 tsp cornstarch, mixed with 2 Tbsp water
12 to 16 Boston lettuce leaves, (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add the chicken; cook, stirring constantly, until opaque throughout. Transfer to a plate.

Add remaining tablespoon oil to pan, along with the onion and bell peppers. Cook, stirring constantly, until onion is tender and golden.

Add chicken to pan and reduce heat to medium. Add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.

Stir in soy sauce, vinegar, and cornstarch mixture until sauce has thickened. Serve in lettuce cups.

Yields 6 servings.

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