ArkansasRockers.com

1 1/2 lbs boneless skinless chicken breasts, thinly sliced
s & p
2 T olive oil
1 large onion, halved and thinly sliced
1 red bell pepper, ribs & seeds removed, thinly sliced
3 garlic cloves, minced
1 1/2 t grated peeled fresh ginger
1/4-1/2 t red-pepper flakes
3 T soy sauce
3 T rice vinegar
1 1/2 t cornstarch mixed w/ 1 T water
12-16 boston lettuce leaves (two heads)

* * *

1) season chicken w/ s & p. nonstick skillet, heat 1T oil over high heat. add 1/2 the chicken; cook. transfer to a plate. repeat with remaining chicken.

2) add remaining T oil to pan, along with onion & bell pepper. cook, stirring constantly, until onion is cooked through (about four minutes)–you can reduce heat if browning too quickly.

3) reduce heat to medium; add garlic, ginger & red-pepper flakes–cook stirring until fragrant, 30-60 seconds.

4) stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. add chicken and any accumulated juices; toss to coat. serve in lettuce cups.

* tofu can be used instead of chicken.