My parents were coming for dinner on Sunday night, but this time there was no special occasion to celebrate. So, I wanted to serve something tasty and simple, and preferably light (since my folks were coming from a football game, and they tailgated heavily beforehand). I busted out my “Great Food Fast” cookbook, and sure enough, Martha didn’t let me down. These lettuce wraps were quick, easy, and delicious, and you could easily adapt them to suit your personal tastes. They can be wrapped in tortillas instead of lettuce leaves, or the chicken could be served over rice. You could substitute another meat for the chicken, or you could use tofu. You could add mushrooms, water chestnuts, baby corn–the possibilities are only limited by your on-hand ingredients. Note: if the lettuce leaves you’re using are a little smaller (which mine were), I’d recommend chopping the chicken, or at least slicing it a lot smaller. Enjoy!
Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over high heat. Add the chicken and cook until done. Remove to a bowl and keep warm.
Add the second tablespoon of olive oil to the pan, then add the red bell pepper and onions. Cook, stirring constantly, for about 4 minutes until the vegetables soften and become lightly browned. Reduce the heat to medium, then add the garlic, ginger and red pepper flakes. Cook until fragrant, only about 30-60 seconds. Add the soy sauce, vinegar, and cornstarch mixture. Remove from heat and stir to completely combine. Add the chicken back to the mixture and toss to coat with the sauce. Serve in lettuce cups.