Chicken Stir-Fry Wraps

Name: Chicken Stir-Fry Wraps
Yield: Serves 4
Ingredients: 1 1/2 pounds boneless, skinless chicken breast halves, halved horizontally and thinly sliced; Coarse salt and fresh 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 cloves, 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)

December 14, 2011

Wrapping the stir-fried chicken in lettuce keeps this dish lower in calories and carbohydrates than it would be if served with tortillas. You could omit the lettuce and serve the chicken over rice, if desired.

Recipe information

Yield
Serves 4

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves, halved horizontally and thinly sliced

Coarse salt and fresh 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 cloves, 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)

Preparation

Step 1
Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Add the remaining tablespoon oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce the heat if browning too quickly).
Step 3
Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.
Step 4
Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsWrap Chicken Breast Chicken Poultry Bell Pepper Vegetable Lettuce Leafy Greens Main Dinner Dairy Free Nut Free Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes