Chicken Stir-fry Wraps

Soooo.... with the lil' sis' return to Beantown, the kitchen has become a bit of a laboratory. You see, the sis is not so lingual in all things culinary so we're taking the time to add some recipes to her repertoire. This one brings back memories of our mom and her stir fry's, can be whipped up in minutes, and includes delicious lettuce wraps.
Chicken Stir-fry Wraps
Adapted From: Everyday Food

1.5 lbs boneless, skinless chicken breasts chopped into half inch pieces

fresh ground salt and black pepper

2 tablespoons olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed and thinly sliced

3 garlic cloves, minced

1.5 teaspoons grated, peeled, fresh ginger

1/4 to 1/2 teaspoon red pepper flakes

3 tablespoons soy sauce

3 tablespoons rice vinegar

1.5 teaspoons cornstarch mixed with 1 tablespoon water

~12 lettuce leaves for wrapping the stir fry mixture in

Season the chicken with salt and pepper. In a large non-stick skillet, heat 1 tablespoon of the oil over high heat. Add half the chicken and cook through (about 4-5 minutes). Transfer cooked chicken to a clean plate and repeat with remaining half of raw chicken.

When all the chicken has been cooked, add the remaining tablespoon of oil to the pan, along with the onion and pepper. Cook until the onion is golden and tender (about 4 minutes).

Reduce the heat to medium and add the garlic, ginger, and red pepper flakes (1 minute).

Stir in the soy sauce, vinegar, and cornstarch mixture and remove from the heat. Add the chicken back into the pan with any rendered juices and toss to coat.

Serve in the lettuce cups.