Dani’s Chicken Stir Fry Lettuce Wraps

 

I got this recipe from my friend Danielle who is studying nutrition at Montana State University…Go Bobcats! She is always cooking up healthy (and delicious!) dishes and sharing them with friends…what a doll! 

Here’s what you need:
-1.5 lbs boneless chicken breast, thinly sliced
-2 tsp olive oil
-1 large onion, diced
-1 large red bell pepper, sliced
-3 garlic cloves, minced (I used chopped garlic out of the can)
-1.5 tsp grated peeled ginger (I used 3/4 tsp ground ginger)
-1/4 to 1/2 tsp red pepper flakes (I used 1/2 tsp..I like it spicy!)
-3 tbsp soy sauce
-3 tbsp rice vinegar
-1.5 tsp cornstarch mixed with 1 tbsp water
-12-16 Boston lettuce leaves (Thick crunchy type that will hold together)
-Salt and pepper (to taste) 

Here’s how you make it: 

1. Season chicken with salt and pepper. Heat olive oil in a non-stick skillet over high heat. Add half chicken, stirring constantly until cooked through (approximately 2-4 minutes). Transfer to plate, repeat with remaining chicken
2. Add remaining tbsp oil to pan. add onion and bell pepper. Cook stirring constantly until onion is tender and golden (approximately 4 minutes — reduce heat if browning too quickly)
3. Reduce heat to medium; add the garlic, ginger, and red pepper flakes to pan; cook, stirring until fragrant (30-60 seconds, don’t let garlic brown)
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken; toss to coat. Serve in lettuce wraps 

The first time I had lettuce wraps they were made with tofu so I am sure you could substitute if needed! Enjoy! 

>>> CLICK HERE TO PRINT RECIPE CARD 

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Posted by: Denise Angvick on Denise’s Dish

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