Chicken Stir-Fry Wraps

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Prep Time:
45 mins
Total Time:
45 mins
Servings:
4

This colorful stir-fry of chicken, bell peppers, and onions is easy to make. Serve it on top of a crisp lettuce leaf for a pretty presentation.

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (see Cook's Note)

  • 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 ½ teaspoons grated peeled fresh ginger

  • 1/4 to 1/2 teaspoon red-pepper flakes

  • 3 tablespoons soy sauce

  • 3 tablespoons rice vinegar

  • 1 ½ 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.

Cook's Notes

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

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