Chicken Stir Fry Wraps

Ingredients

• 1 1/2 lbs. boneless skinless chicken breasts, halved horizontally and thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons olive oil
• 1 large onion halved and thinly sliced
• 1 large red bell pepper ribs and seeds removed, thinly sliced
• 3 cloves garlic minced
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/4 to 1/2 teaspoon red-pepper flakes
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
• 12 to 16 Boston lettuce leaves (about 2 heads)

Instructions

1. 1
   Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. 2
   Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. 3
   Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. 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.