This is really just a chicken stir fry served in lettuce cups but it's also good eaten on its own, over a salad or over rice. (To keep things lighter, I like to use a spray bottle of olive oil to coat the pan before cooking chicken or veggies.) Makes about 4 servings.
Chicken Lettuce Cups
1 lb skinless, boneless chicken breast, cup into thin strips
2 tablespoons soy/tamari + 2 tablespoons soy/tamari
2 tablespoons rice vinegar + 2 tablespoons rice vinegar
dash olive oil
1 small yellow onion, chopped
1 small bunch scallions, white part, thinly sliced
1 tablespoon fresh ginger, diced
3 cloves garlic, diced
1 red bell pepper, seeded and cup into strips
1 carrot, peeled, grated
1 cup red cabbage, thinly chopped
1/2 teaspoon red pepper flakes
1/2 cup peanuts, lightly crushed
2 teaspoons sesame oil
1/2 teaspoon fish sauce
juice of 1/2 lime
about 12 lettuce leaves, rinsed, dried
Marinate chicken strips in 2 tablespoons soy and 2 tablespoons rice vinegar for 15 minutes in the fridge. Remove from marinade and cook in a hot skillet 10 minutes, pouring out liquids as needed. (I like very well cooked and slightly caramelized chicken so i cooked mine for an extra 8 minutes or so.) Set aside.
Wipe out skillet and add a small amount of olive oil. Saute onion 5 minutes. Add scallions, ginger, garlic, bell pepper, carrot, cabbage, red pepper flakes and peanuts. Cook about 8 minutes, stirring frequently so veggies don't burn.
In a small bowl, combine sesame oil, fish sauce, remaining soy sauce and remaining rice vinegar. Add this and chicken to skillet. Add lime juice and stir to combine.
Serve in lettuce leaves.