chicken stir-fry wraps... 45 minutes

 

the goods:

 

1 pound boneless, skinless chicken breast halves, halved horizontally and thinly sliced

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 and 1/2 teaspoons grated peeled fresh ginger

1/4 teaspoon red pepper flakes

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 and 1/2 teaspoons cornstarch mixed with 1 tablespoon water

1 head iceberg lettuce, sliced in half to make "cups"

 

Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the olive 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.

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 5 minutes.

Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.

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.