We’re all about a stir fry you can eat with your hands, and this recipe cuts out the rice to keep it light and healthy for summer. Boston lettuce lends refreshing crispness against tender strips of chicken and red bell pepper, draped in a flavorful ginger-tamari sauce. Make sure to sprinkle with chopped peanuts for the perfect crunchy finish. Cook, relax, and enjoy!
What you’ll need:
1¼ lb boneless, skinless chicken breasts
1 medium yellow onion
1 red bell pepper
3 garlic cloves
1 oz fresh ginger
3 Tbsp tamari
3 Tbsp rice vinegar
1½ tsp cornstarch
1 head Boston/bibb lettuce
1 oz roasted salted peanuts
freshly ground black pepper
neutral oil such as vegetable, safflower, or canola
1. Prep ingredients
Thinly slice chicken breasts crosswise. Halve, peel, and thinly slice onion. Cut sides from bell pepper, discarding stem and seeds, and thinly slice. Peel and finely chop or grate garlic and ginger.
2. Cook chicken
Season chicken all over with ¾ teaspoon salt and several grinds pepper. Heat
1 tablespoon oil in a large skillet over high. Add half of the chicken and cook, stirring constantly, until opaque throughout, 2–4 minutes; transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
3. Cook vegetables
Add 1 tablespoon oil to skillet over high heat. Add onion and bell pepper and cook, stirring often, until tender and golden, about 4 minutes (adding a splash of water if bottom of skillet starts to brown).
4. Add garlic and ginger
Add garlic and ginger and cook, stirring until fragrant, about 1 minute.
5. Make sauce
Stir together tamari, vinegar, cornstarch, and 1 tablespoon water in a small bowl. Add to skillet along with chicken and any accumulated juices and cook, tossing, until sauce thickens and glazes the chicken.
6. Finish and serve
Roughly chop peanuts. Separate lettuce leaves. Scatter peanuts over chicken and vegetables and serve in lettuce cups. Enjoy!