Everyday Cooking: Chicken Stir-Fry Lettuce Wraps

Can you believe this is the first time I've ever made any type of lettuce wrap?  What in the world was I waiting for?  I guess it took 90 degree heat in the middle of March.  Geez...I thought I'd have a few more months to shed some of that winter weight.  Summer clothes in March?  Torture.

Chicken Stir-Fry Lettuce Wraps.  Delicious.  Seriously flavorful.  Very filling.  Fun to make.  Family-approved.  I think I'll be wrapping all kinds of things in lettuce from now on. 

This recipe comes from Martha's Everyday Food Great Food Fast and I've had it bookmarked to make for years.  It's basically thin strips of chicken breast (could use chicken thighs, pork, tofu, etc.), thinly sliced onion, red pepper, and quite a bit of garlic.  Then the chicken mixture gets mixed with some soy sauce, some rice vinegar (for great tang), and a cornstarch slurry to thicken.  We loved these wraps as they were, but we thought it would be nice to add in some sliced water chestnuts and/or sprinkle some cashews on top for added crunch.  These are a definite make again recipe.

Note:  This are rather messy to eat with your hands.  You'll need lots of napkins.

 Chicken Stir-Fry Lettuce Wraps

Adapted from Everyday Food Great Food Fast

Serves 4

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

 coarse salt and freshly ground pepper

2 tablespoons 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 teaspoons grated peeled fresh ginger

1/4 to 1/2 teaspoon red pepper flakes, plus more to serve (optional)

3 tablespoon soy sauce

3 tablespoons rice vinegar

1-1/2 teaspoons cornstarch mixed with 1 tablespoon water

12 to 16 Boston lettuce leaves (about 2 heads or one large head)

Note:  Sliced water chestnuts and/or cashews would also provide a nice crunch and be nice in these lettuce wraps.

Season the chicken with salt and pepper.  In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.  Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 minutes.  Transfer to a plate.  Repeat with remaining chicken.

Add the remaining tablespoon 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 the heat if browning too quickly).

Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring until fragrant 30 to 60 seconds.

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.