Chicken Lettuce Wraps
1 ½ lbs chicken breasts
1T extra virgin olive oil
1 Yellow onion thinly sliced into strips
2 red bell peppers sliced into strips
3 Large cloves of garlic minced
1 ½ tsp fresh ginger minced
3T low sodium soy sauce
3T rice wine vinegar
¼ tsp hot red pepper (cayenne)
1T water
1 ½ tsp cornstarch
Leaf Lettuce
Directions: Slice Chicken Breasts into strips cook in a large hot frying pan with the olive oil. Remove cooked chicken from pan, set aside. Pour in a bit more Olive oil and add onion, and peppers into pan. Cook until tender (do not overcook.) Mix the garlic, ginger, rice wine vinegar, soy sauce, red pepper, cornstarch, and water until smooth. Pour chicken back into pan. Pour the soy sauce mixture over the veggie/chicken mixture and toss it together, heat through.
To serve place a couple of spoon-fulls of the chicken mixture onto lettuce leaves and wrap it up like a taco. Enjoy!
** you can sub in Pork for the chicken.
1 ½ lbs chicken breasts
1T extra virgin olive oil
1 Yellow onion thinly sliced into strips
2 red bell peppers sliced into strips
3 Large cloves of garlic minced
1 ½ tsp fresh ginger minced
3T low sodium soy sauce
3T rice wine vinegar
¼ tsp hot red pepper (cayenne)
1T water
1 ½ tsp cornstarch
Leaf Lettuce
Directions: Slice Chicken Breasts into strips cook in a large hot frying pan with the olive oil. Remove cooked chicken from pan, set aside. Pour in a bit more Olive oil and add onion, and peppers into pan. Cook until tender (do not overcook.) Mix the garlic, ginger, rice wine vinegar, soy sauce, red pepper, cornstarch, and water until smooth. Pour chicken back into pan. Pour the soy sauce mixture over the veggie/chicken mixture and toss it together, heat through.
To serve place a couple of spoon-fulls of the chicken mixture onto lettuce leaves and wrap it up like a taco. Enjoy!
** you can sub in Pork for the chicken.