Ingredients
1½lbschicken breasts,boneless, skinless
coarse salt and ground pepper
2tbspolive oil
1large onion
1large red bell pepper
3garlic clove
1½tspfresh ginger,grated peeled
¼tspred-pepper flakes
3tbspsoy sauce
3tbsprice vinegar
1½tspcornstarch
12boston lettuce leaves,(about 2 heads)
Preparation
Season chicken with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden. Reduce the heat if it’s browning too quickly.
Reduce the heat to medium, then add garlic, ginger, and red-pepper flakes. Cook, stirring, until fragrant.
Stir in he soy sauce, vinegar, and cornstarch mixture; remove from heat. Add the chicken and any accumulated juices, then toss to coat.
Serve in lettuce cups.
