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Chicken Stir-Fry Lettuce Wraps


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Rate this recipe 4.8/5 (4 Votes)


  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
  • Coarse salt and ground pepper
  • 2 T olive oil
  • 1 large onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 t grated peeled fresh ginger
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 3 T soy sauce
  • 3 T rice vinegar
  • 1 1/2 t cornstarch, mixed with 1 T water
  • 12 to 16 Boston lettuce leaves


Servings 4


Step 1

1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 T 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. Add remaining 1 T oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes.
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 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.


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