The past few weeks where I live here in Utah, the weather has been basically blah. We had about a week of super dense fog, where you literally could barely see in front of you. But after the fog things cleared up and things started to change up a bit. But then, a few days later the sun came out in all it’s beautiful glory. And all was right in the world again.
After the sun came out and the temperatures became a little warmer, it literally made me want to put all of my winter clothes away and bring out the bright colored spring stuff. For me, with food it’s the same feeling. Where I get the urge to make brighter, lighter and healthier foods, that match that same beginning of spring feeling. Though spring technically has awhile before it officially begins, I’m definitely bringing it on in my home and of course, beginning with these Chicken Stir-Fry Lettuce Wraps.
Asian flavored food might be one of my all time favorite. There’s nothing better than finding a great combination of ingredients that work so well together. In this dish we’ve got fresh ginger, garlic, peppers and onions, then we’ve got a great blend of soy sauce, rice vinegar and red pepper flakes that bring all of the flavors together for that perfect bite. My favorite part is crisp boston lettuce wrapped around the stir-fry. It provides such a fresh, clean bite but also keep this dish lower in calories and carbs than it would be if you used tortillas. Let’s get this recipe started. I like to prep all of the ingredients before hand.
Pre-cut all of you veggies, mince the fresh garlic and grate the fresh ginger so that all of your ingredients are ready to go. Cut about 1 lb and a half of boneless, skinless chicken breasts into small cubes. Season with kosher salt and freshly ground pepper. In a large non-stick skillet over medium-high heat, add 1 T of the extra virgin olive oil. Add the chicken and cook, stirring constantly until cooked through. Transfer chicken to a plate. Add the remaining tablespoon of oil to the pan and add the bell peppers and onion, stirring constantly until the onion is tender and golden, about 4-5 minutes.
Reduce the heat to medium and add the minced garlic, freshly grated ginger and red pepper flakes to the pan. Cook, stirring until fragrant, about 30-60 seconds. Stir in the soy sauce, vinegar and cornstarch mixture and stir until combined. Add the chicken and stir until coated with the sauce.
Serve in lettuce cups and serve immediately.