Chicken Stir-Fry Wraps

Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Stir-Fry Wraps

Source: Everyday Food, October 2005

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
  • Coarse salt and 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 cloves garlic, 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 to 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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