CHICKEN STIR-FRY WRAPS

1 1/2 pounds boneless skinless chicken breast halves
coarse salt and ground black pepper (to taste)
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 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 (for serving)

Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise. 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.

Servings: 4
Source: Everyday Food Magazine, Issue #26 - October 2005