2 pounds boneless and skinless chicken breast
1 tablespoon cooking oil (your choice)
1 tablespoon garlic, minced
1 small onion, thinly sliced
1 red bell pepper, seeded, ribbed, and thinly sliced
1 cup carrots, grated 6 ounces mushrooms, thinly sliced
1 ½ cups bean sprouts
½ teaspoon red pepper flakes
1 head of iceberg lettuce
¼ cup soy sauce*
3 tablespoons rice vinegar
2 ½ teaspoons fresh ginger, finely grated
3 teaspoons cornstarch, arrowroot, or tapioca starch
Salt and pepper, to taste
Directions: Cut chicken into bite-size pieces and lightly sprinkle with pepper. In a small bowl, mix together the soy sauce, rice vinegar, ginger, and cornstarch, mak-ing sure there are no lumps, and set aside. Separate the lettuce leaves by trimming off the end and gently pulling apart. Wash and drain the lettuce cups on a towel.
In a large skillet or wok, sauté chicken and garlic on high for approximately five minutes, or until chicken is no longer pink. Sprinkle the red pepper flakes on top and mix thoroughly. (You may add more if you like it spicy.) Lower the heat to medium and add the onion, bell pepper, and carrots. Cook for another five minutes, stirring occasionally. Finally, add the mush-room, bean sprouts, and soy sauce mixture. Stir and cook for a minute or two more. Add salt and pepper, to taste. Spoon into lettuce cups and serve.
*If you are gluten-free, replace the soy sauce with tamari sauce, and be sure to check the label.
Nutrition Facts (per serving):
Protein: 51 g
Carbs: 15 g
Fat: 5 g
Fiber: 3 g