Wednesday, February 4, 2009

Chicken Stir-Fry Wraps

We made these together the other night and they were tasty. This recipe calls for fresh ginger, and I insist, okay I recommend that you do not use anything but fresh ginger - it really adds a great flavor to this recipe. If you have a micro-planer use it to grate the ginger, if not, grate it another way or just chop it up as best you can. Also, Kelly and I decided while making this, that we wanted more veggies, so we added a green bell in addition to the red (as you can see from the pictures). And one last note, next time I make this recipe I will chop everything, rather than slicing for two reasons. One, the flavor of this is excellent, so the smaller the pieces the more they absorb; and two, this is messy to eat, and I think the wrapping part would go more smoothly if everything was chopped into smaller pieces; those are my recommendations. I hope that you will like this as much as I did. Oh! Also, we served rice on the side (which I don't have pictured) to make it a bit more substantial.

Chicken Stir-Fry Wraps
Recipe from Everyday Foods: Great Food Fast
Pictures by Caroline
Serves 4

1 ½ lbs boneless, skinless chicken breasts; thinly sliced
Coarse salt and fresh ground pepper
2 tbsp olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, minced
1 ½ tsp grated peeled fresh ginger
¼ to ½ tsp red pepper flakes
3 tbsp soy sauce
3 tbsp rice vinegar
1 ½ tsp cornstarch mixed with 1 tbsp water
12 to 16 Boston lettuce leaves (about 2 heads)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.
2. Add the remaining tablespoon oil to the pan, along with the onion and bell pepper. Cook; stirring constantly, until the onion is tender and golden, about 4 minutes (reduce the heat if browning too quickly).
3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in the lettuce cups.


Jessie said...

I made this last night, following your suggestion to cut everything into small bites. It did have a nice flavor. I'm not a carb counter, so I have never used lettuce as a wrap. It worked out nicely. RCRL and ACRL are not fans of leafy greens, so they used tortillas as the wraps. In both case, it made for a good dinner.

Brad said...

A little messy, but you will enjoy licking your fingers because it so good.

Related Posts Plugin for WordPress, Blogger...