Chicken Stir-Fry Wraps

I found this Martha Stewart recipe while browsing through Yahoo! Foods, and it turned out quite well. This recipe is the kind that is so easy to modify without messing up. Try it with carrots, water chestnuts, chopped celery, asparagus, portabello mushrooms, you name it! Instead of wrapping it with lettuce, try serving the chicken with jasmine rice. For a spicier taste, add hot pepper sauce. Here is the recipe:

CHICKEN STIR-FRY WRAPS

Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 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 tablespoon red-pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
• 12 Boston lettuce leaves

Directions:

1. 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, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, 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).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Yield: 4 servings

Boston lettuce didn't look so good when I went to the store, so I got some green cabbage instead (sure beats iceberg lettuce, nutrition-wise!).

Links:
http://food.yahoo.com/recipes/martha-stewart/recipe1120044/chicken-stir-fry-wraps