Chicken Stir-Fry Wraps
- 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 to 1/2 teaspoon red-pepper flakes
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
- 12 to 16 Boston lettuce leaves (about 2 heads)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Boston lettuce leaves (about 2 heads) (12)
- Garlic (3 cloves)
- Ginger, fresh (1 1/2 teaspoons)
- Onion, large (1)
- Red bell pepper, large (1)
- Meat
- Chicken breasts, boneless skinless (1 1/2 pounds)
- Condiments
- Rice vinegar (3 tablespoons)
Soy sauce (3 tablespoons)
- Cooking & Baking
- Cornstarch (1 1/2 teaspoons)
- Olive oil (2 tablespoons)
- Red-pepper flakes (1/4 teaspoon)
- Salt and ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 11, 2011 (1 year ago).
30 people saved this recipe.
