Asian Chicken and Peanut Lettuce Wraps
Servings: 4
Ingredients
- 1 1/2-2 pounds boneless chicken breasts sliced into thin strips
- kosher salt and fresh ground pepper
- 2 Tbsp peanut oil
- 1 large red onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 1/2 tsp grated fresh ginger
- 4 garlic cloves minced
- 1/2 tsp crushed red pepper flakes
- 1 1/2 tsp cornstarch
- 1 Tbsp water
- 3 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 16 Boston lettuce leaves 2 heads or you can use butter lettuce
- 1/2 cup chopped peanuts
Instructions
- Season the chicken with salt and pepper.
- Heat 1 T. peanut oil in a large non-stick pan or wok. Add half the chicken and stir constantly until cooked through - about 4 minutes. Transfer the chicken to a plate using a slotted spoon.
- Cook remaining chicken and add to plate.
- Heat remaining peanut oil and sauté peppers and onions until tender - about 4 minutes.
- Reduce heat to medium, add the ginger, garlic and red pepper flakes and stir for 1 minute.
- Mix the cornstarch and water in a small bowl. In the pan, stir in the cornstarch mixture, vinegar and soy sauce. Remove from the heat. Return chicken to pan and stir.
- Serve with lettuce leaves and peanuts.