This recipe is from the Everyday Food magazine.
1 1/2 lbs. boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 Tbsp. olive oil (or 1 Tbsp. depending on chicken situation)
1 large onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
3 cloves garlic, minced
1 1/2 tsp. grated peeled fresh ginger
1/4 to 1/2 tsp. red pepper flakes (optional)
3 Tbsp. soy sauce
3 Tbsp. rice vinegar
1 1/2 tsp. cornstarch, mixed with 1 Tbsp. water
Boston lettuce (1 head - to taste)
Cook your chicken and shred it up. I confess: I don't cook chicken for these dishes anymore. I buy about 4 rotisserie chickens from Costco every 4-6 weeks, get off all of the meat that I can and then separate them into 2 cup bags, label and freeze them. When I need chicken, I just take them out of the freezer and defrost in the microwave. Incredibly tasty and so much more tender than anything I could do with a single or even 2 chicken breasts. A huge time-saver, also. $20 is so worth it.
Back to the recipe...
If you don't do the above, then take your chicken breasts and cook them - seasoning with salt and pepper. Remove from pan. Add 1 Tbsp. oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes. Reduce heat to medium; add garlic, ginger and red-pepper flakes; cook, stirring, until fragrant, 30-60 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.
Printable Recipe.
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