Trouble With Toast

Recipe: Chicken Stir-Fry Wraps | November 18, 2008

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!

  • 1 1/2 pounds boneless skinless chicken breasts, halved and sliced very thin (I ended up using 4 breast halves)
    2 tablespoons olive oil, divided
    Coarse salt and freshly ground black pepper
    1 large onion, halved and thinly sliced
    1 large red bell pepper, seeded and thinly sliced
    3 cloves garlic, minced
    1 1/2 teaspoons freshly grated ginger
    1/4 to 1/2 teaspoon red pepper flakes
  • 3 tablespoons soy sauce (I used low-sodium)
    3 tablespoons rice vinegar
    1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
    12-16 Boston lettuce leaves

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.

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5 Comments »

  1. Oh, you could use leftover turkey with this as well.

    Comment by Lemmonex — November 18, 2008 @ 2:42 pm

  2. Whenever I am working with chicken, I always like the tenderness doing a confit prep yeilds – whether I am going to confit or not. Sure it takes an extra day of planning but it is so worth it.

    Comment by restaurantrefugee — November 18, 2008 @ 5:53 pm

  3. Lem: Yes, leftover turkey would be great! Very timely comment.

    RR: Haha, that extra day of planning thing gets me every time–most of my meals are designed to be thrown together in a hot minute. I’ve never done a confit, though, so it’s definitely on my list.

    Comment by bettyjoan — November 19, 2008 @ 1:18 pm

  4. I know I’m not quite as competent in the kitchen as you and David, but what is a confit??????

    Comment by Mom — November 19, 2008 @ 4:07 pm

  5. Mom: Confit is, in a nutshell, an old-timey French method of food preservation. Basically, you cook meat (duck, traditionally) “low and slow” in its own fat, and then you store it in that same fat. I’m sure David can thrill you with a much more accurate and technical definition over Thanksgiving (if he doesn’t pop over to correct me on the blog).

    Comment by bettyjoan — November 19, 2008 @ 4:20 pm


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