This is a quick and healthy meal that brings out the best in vegetables. Even those who normally don't like their veggies might wolf them down.
Ingredients
2 lbs. boneless, skinless chicken breasts, cut into thin slices
Sea salt and ground pepper, to taste
3 Tbs. safflower oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 cloves garlic, minced
2 tsp. freshly grated ginger
1/2 tsp. red pepper flakes
1/3 cup fresh cilantro
1/4 cup soy sauce
1/4 cup rice vinegar
2 tsp cornstarch, mixed with 1 Tbs. water
Head of Romaine lettuce, wash and pat dry
Instructions
- Rinse chicken and pat dry. Season with salt and pepper.
- In large stainless steel pan, heat 1 Tbs. oil over medium-high heat. Add half the chicken. Cook, stirring constantly, until opaque throughout (approximately 4 minutes). Transfer to a plate. Add another Tbs. oil to pan and repeat with remaining chicken.
- Add rest of oil to pan. Cook onion and peppers, stirring constantly, until onion is slightly browned (about 4 to 5 minutes).
- Reduce heat to medium. Add garlic, ginger, red-pepper flakes, and cilantro, cooking and stirring for about 1 minute.
- Stir in soy sauce, vinegar, and cornstarch mixture and remove from heat. Add chicken and its juices and stir to coat.
- Layer plates with lettuce and scoop chicken and veggies on top.
