Lettuce Wraps

Thank you Martha Stewart. You are, once again, to the rescue when I have NO IDEA what to make for dinner.  Not only did you please my taste buds, you pleased the others in the house that are fickle when it comes to “new” things.  For this, I thank you.There is no point in ranting. They’re DELICIOUS. Make them. See for yourself. Try them out on a picky eater. I  dare you.

You’ll need:

  • 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)
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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