Chicken Stir-Fry Wraps

(picture is from the book)

I got this recipe out of the Everyday Food: Great Food Fast cookbook and it turned out fabulous!

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

Coarse Salt and

Fresh ground pepper

2 Tbsp 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 tsp grated peeled fresh ginger (I used dried ground ginger)

1/4 to 1/2 tsp red pepper flakes

3 Tbsp soy sauce

3 Tbsp rice vinegar

1 1/2 tsp cornstarch mixed with 1 Tbsp water

12 to 16 Boston lettuce leaves (about 2 heads) - (I just used iceberg)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp 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.

2. Add the remaining Tbsp 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 heat if browning too quickly).

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.

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 as wraps. (We added rice to our wraps as well and it was very tasty)