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Chicken Stir-Fry Wraps
Nb persons: 4
Yield:
Preparation time: 45
Total time: 45
Source: Martha Stewart
| 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 |
| 1/2 cup | peanuts |
| 12 to 16 | Boston lettuce leaves, (2 heads) |
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.
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