Post by Karin on Aug 17, 2007 11:11:54 GMT -5
From Martha's Everyday Foods site.......
Chicken Stir-Fry Wraps
Prep: 45 minutes Total: 45 minutes
Serves: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (helpful tip: Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.)
Coarse salt and ground pepper
2 tablespoons olive oil (use PAM if in prep mode)
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch (use xanathan gum if possible-in smaller amounts....this is just to thicken the sauce), mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves, (about 2 heads)
Directions
Season chicken with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil (use PAM if in prep mode) over high heat.
Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes.
Transfer to a plate.
Repeat with remaining chicken.
Add remaining tablespoon oil to pan (use PAM if in prep mode), along with the onion and bell pepper.
Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
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 (or xanthan gum mixture); remove from heat.
Add chicken and any accumulated juices; toss to coat.
Serve in lettuce cups.
Chicken Stir-Fry Wraps
Prep: 45 minutes Total: 45 minutes
Serves: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced (helpful tip: Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.)
Coarse salt and ground pepper
2 tablespoons olive oil (use PAM if in prep mode)
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch (use xanathan gum if possible-in smaller amounts....this is just to thicken the sauce), mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves, (about 2 heads)
Directions
Season chicken with salt and pepper.
In a large nonstick skillet, heat 1 tablespoon oil (use PAM if in prep mode) over high heat.
Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes.
Transfer to a plate.
Repeat with remaining chicken.
Add remaining tablespoon oil to pan (use PAM if in prep mode), along with the onion and bell pepper.
Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
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 (or xanthan gum mixture); remove from heat.
Add chicken and any accumulated juices; toss to coat.
Serve in lettuce cups.