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dryadia in dailyrecipes

Chicken Stir-Fry Wraps

Serving: Serves 4

* 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 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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November 2008

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