Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Stir-Fry Wraps 3.7 (148) 37 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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 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. 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). Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. 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. Rate it Print