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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Friday, September 17, 2010

Carb Conscious? This is for you!

Hello followers, all 14 of you! :)  Hope everyone has had a great week and is having a great Friday!  Here is a great recipe for a Friday night, its so quick and so easy.  You can throw it together quickly and then still go out and have a great time tonight.  Give yourself about 30 min total, I promise you won't be disappointed!  You could throw all sorts of veggies in here too if you wanted, water chestnuts, snap peas, edamame, ect.  I've made lots of different variations of lettuce wraps, but I have to say this is my fave!  It has a very refreshing and different flavor, however if you want to really round out the flavor and texture add a handful of peanuts it adds a great taste and crunch.  ENJOY!

Chicken Stir Fry Wraps
1 1/2 lbs chicken breasts, thinly sliced
S&P
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
3 garlic cloves
1 1/2 tsp grated peeled ginger
1/4 to 1/2 tsp red pepper flakes
3 T soy sauce
3T rice vinegar
1 1/2 cornstarch mixed with 1 T water
12 to 16 boston lettuce leaves

Season chicken with S&P.  Heat 1 T oil in a skillet or wok, add chicken and cook until opaque throughout.  Transfer to a plate.

Add the remaining T oil, along with the onion and bell pepper.  Cook until onion is tender and golden, about 4 min.

Reduce heat to med; add the garlic, ginger and red pepper flakes to the pan; cook stirring until fragrant, 30-60 seconds.  Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat.  Add chicken and toss to coat.  Serve in lettuce cups. 

Logan Rating: ****

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