I thought this recipe would be similar to P. F. Chang's famous lettuce wraps - I can't really recall what goes in theirs - rice sticks and chicken - but I've always loved them. This recipe doesn't call for the rice sticks, and without those, it seems more like stir-fry atop a lettuce leaf. That being said, this recipe will please any palate desiring the contradicting crisp-cool lettuce wrapped around soft-spicy chicken. Dress it up with more soy (or gluten-free tamari) and Sambal Oelek, and be sure to have washed and chilled your lettuce leaves (wrap in foil and refrigerate for at least one hour for the best chill!). You might even add rice sticks to your wrap, though I found you really don't need them after all!
Hardy Appetit!
CHICKEN STIR-FRY WRAPS |
| YUM! |
Coarse salt and pepper
2 T 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 tsp. grated peeled fresh ginger
1/4 - 1/2 tsp. red pepper flakes
3 T soy sauce (or tamari for gluten-free)
3 T rice vinegar
1 1/2 tsp. cornstarch, mixed with 1 T water
12 - 16 Boston lettuce leaves (about two heads)
Season chicken with salt & pepper (I also add tamari or soy sauce and a sprinkle of brown sugar). In a large non-stick skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opague throughout, 2-4 min., Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon of oil to pan, along with onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min. 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.
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