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Chicken Stir-Fry Lettuce Wraps

This is a favorite of ours. We like the onions and peppers well-done. My husband likes it with Chinese noodles on them. It adds a nice crunch. And this would be easy to make as a vegetarian meal. Just eliminate the chicken and add more onions and a few varieties of peppers. Maybe even some tofu. Try this out- I promise it won't disappoint!

3
boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2
tablespoons olive oil
1
large onion, halved and thinly sliced
2
large red bell peppers, ribs and seeds removed, thinly sliced
3
cloves garlic, minced
2
teaspoons grated peeled fresh ginger
¼ to ½
teaspoon red-pepper flakes
⅓
cup soy sauce
⅓
cup rice vinegar
3
teaspoons cornstarch, mixed with 2 tablespoon water
12 to 16
Boston lettuce leaves, (about 2 heads)

Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add the chicken; cook, stirring constantly, until opaque throughout. Transfer to a plate.

Add remaining tablespoon oil to pan, along with the onion and bell peppers. Cook, stirring constantly, until onion is tender and golden.

Add chicken to pan and 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 until sauce has thickened. Serve in lettuce cups.