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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe out of a magazine, It's light and healthy and quite good! Ingredients:
1 1/2 lbs boneless skinless chicken breasts, halved horizontally and thinly sliced |
coarse salt and 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 |
1/4-1/2 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 chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
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