 |
Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This is from the Weekend magazine dated November 11th' 2005. Enjoy! Note: Use boneless and skinless chicken breasts to make this. Ingredients:
1 1/2 lbs chicken breasts, halved horizontally and thinly sliced |
ground black pepper, as required |
coarse salt, as required |
2 tablespoons olive oil |
1 large onion, halved and thinly sliced |
1 large red bell pepper, ribs and seeds removed and then thinly slice the bell pepper |
3 garlic cloves, minced |
1 1/2 teaspoons grated and peeled fresh ginger |
1/4-1/2 teaspoon red pepper flakes |
3 tablespoons soy sauce |
3 tablespoons rice vinegar |
1 1/2 teaspoons cornflour, mixed with |
1 tablespoon water |
12 -16 boston lettuce leaves, washed and torn (about 2 heads) |
Directions:
1. In a clean bowl, season chicken with pepper and salt.
2. Heat 1 tablespoons oil in a large non-stick skillet on high heat.
3. Add half the chicken and cook, stirring constantly until opaque throughout. This takes 2-4 minutes.
4. Remove onto a plate.
5. Repeat with the remaining chicken.
6. Add the oil that is remaining to the pan.
7. Toss in onion and bell pepper.
8. Reduce heat to medium and cook, stirring constantly, until the onion is tender and golden. This takes about 4 minutes.
9. Add garlic, ginger and red pepper flakes.
10. Cook, stirring constantly, until fragrant(about half a minute).
11. Stir in soy sauce, vinegar and the cornflour mixture.
12. Remove from heat.
13. Add chicken and any accumulated juices.
14. Toss to coat and serve hot.
15. Enjoy!
|
|