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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs ground chicken breast |
kosher salt and black pepper |
2 tablespoons olive oil |
1 large onion, thinly sliced |
1 large red bell pepper, ribs and seeds removed, thinly sliced |
1 (8 ounce) can water chestnuts, rinsed and chopped |
1 1/2 teaspoons fresh ginger, grated |
3 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
3 tablespoons soy sauce |
3 tablespoons rice vinegar |
2 tablespoons oyster sauce |
1 1/2 teaspoons cornstarch, mixed with 1 tbsp cool water |
12 -16 iceberg lettuce leaves, about 2 heads of lettuce |
Directions:
1. Season chicken with salt and pepper. Heat 1 tbsp of oil in a large skillet. Add half of the chicken and cook until no longer pink, about 3 or 4 minutes.
2. Transfer to a plate and repeat with remaining chicken, adding more oil to pan if needed. Also add in the onion, bell pepper, and water chestnuts. Cook, stirring constantly, until onion is golden, about 4 minutes.
3. Reduce heat to medium and add ginger, garlic, and red pepper. Cook until fragrant, about 1 minute. Stir in soy sauce, vinegar, oyster sauce, and corstach mixture. Add reserved chicken and any juice. Stir until thick and bubbly. Serve in lettuce leaves.
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