Prep 35 mins
Cook 40 mins
This is from the Weekend magazine dated November 11th' 2005. Enjoy! Note: Use boneless and skinless chicken breasts to make this.
- 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)
- In a clean bowl, season chicken with pepper and salt.
- Heat 1 tablespoons oil in a large non-stick skillet on high heat.
- Add half the chicken and cook, stirring constantly until opaque throughout. This takes 2-4 minutes.
- Remove onto a plate.
- Repeat with the remaining chicken.
- Add the oil that is remaining to the pan.
- Toss in onion and bell pepper.
- Reduce heat to medium and cook, stirring constantly, until the onion is tender and golden. This takes about 4 minutes.
- Add garlic, ginger and red pepper flakes.
- Cook, stirring constantly, until fragrant(about half a minute).
- Stir in soy sauce, vinegar and the cornflour mixture.
- Remove from heat.
- Add chicken and any accumulated juices.
- Toss to coat and serve hot.