wrap wednesday

here's the recipe i was talking about in the last post. it's a combination of two recipe's, one that i have eaten at Joey's Tomatoe's (a tasty restourant) and a recipe that i found on Martha's Stewart's site. in any case they are very tasty and easy to make!



CHINATOWN LETTUCE WRAPS

3 boneless skinless chicken breast halves, thinly sliced
salt and pepper
2 Tbsp olive oil
1 onion halved and thinly sliced
1 large red bell pepper, thinly sliced
6-8 mushrooms, thinly sliced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1/4 to 1/2 tsp red pepper flakes
1/2 cup sprouts
3 Tbsp soy sauce
3 Tbsp rice vinegar
1 1/2 tsp cornstarch mixed with 1 Tbsp water
chopped peanuts
chopped fresh cilantro
12-16 Boston lettuce leaves (Iceburg lettuce works if you can't find Boston lettuce)


1. In a large skillet heat 1 Tbsp of oil, over high heat. Add chicken and season with salt and pepper. When the chicken is finished transfer to a plate and set aside.

2. Add remaining oil to the pan along with onion. Cook for 1-2 minutes, add red pepper and mushrooms. Cook until red peppers are still slightly crispy. About 4 minutes.

3. Reduce heat, add garlic, ginger, sprouts and red pepper flakes. Cook stirring for 30 to 60 seconds.

4. Stir in soya sauce vinegar and cornstarch mixture; remove from heat. Add chicken, toss and coat. Garnish with peanuts and cilantro. Serve in lettuce cups.


ENJOY!!

sandra