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Photo: Jacob Fox
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast, cut into ¼-inch-thick bite-size slices2teaspoonscornstarch1 ½teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided1teaspoonhard cider or dry sherry plus 1 Tbsp., divided1teaspoonvegetable oil plus 1 Tbsp., divided2tablespoonsunsalted chicken broth plus ¼ cup, divided2teaspoonsred-wine vinegar1smallred onion, thinly sliced (about 1 cup)3clovesgarlic, smashed1teaspoonchili powder1largered bell pepper, cut into ⅛-inch strips (about 12 oz. or 2 cups)¼teaspoonsalt2tablespoonschopped fresh cilantro, plus more for garnish12Boston lettuce leaves¼cupnonfat plain Greek yogurt½cupdiced ripe mango, peach, or pineapple (¼-inch)¼cupdiced avocado (optional)Lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast, cut into ¼-inch-thick bite-size slices
2teaspoonscornstarch
1 ½teaspoonsreduced-sodium soy sauce plus 1 Tbsp., divided
1teaspoonhard cider or dry sherry plus 1 Tbsp., divided
1teaspoonvegetable oil plus 1 Tbsp., divided
2tablespoonsunsalted chicken broth plus ¼ cup, divided
2teaspoonsred-wine vinegar
1smallred onion, thinly sliced (about 1 cup)
3clovesgarlic, smashed
1teaspoonchili powder
1largered bell pepper, cut into ⅛-inch strips (about 12 oz. or 2 cups)
¼teaspoonsalt
2tablespoonschopped fresh cilantro, plus more for garnish
12Boston lettuce leaves
¼cupnonfat plain Greek yogurt
½cupdiced ripe mango, peach, or pineapple (¼-inch)
¼cupdiced avocado (optional)
Lime wedges for serving
DirectionsCombine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add onion and garlic; stir-fry until fragrant, about 10 seconds. Push the onion mixture to the sides of the pan and add the chicken in an even layer. Cook, undisturbed, until the chicken begins to brown, about 1 minute. Sprinkle evenly with chili powder. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.To serve, spoon ⅓ cup chicken mixture into each lettuce leaf. Dollop each one with 1 tsp. yogurt and 2 tsp. diced mango (or peach or pineapple), and garnish with avocado and more cilantro, if desired. Serve with lime wedges.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skilletOriginally appeared: EatingWell.com, January 2021
Directions
Combine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add onion and garlic; stir-fry until fragrant, about 10 seconds. Push the onion mixture to the sides of the pan and add the chicken in an even layer. Cook, undisturbed, until the chicken begins to brown, about 1 minute. Sprinkle evenly with chili powder. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.To serve, spoon ⅓ cup chicken mixture into each lettuce leaf. Dollop each one with 1 tsp. yogurt and 2 tsp. diced mango (or peach or pineapple), and garnish with avocado and more cilantro, if desired. Serve with lime wedges.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Combine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.
Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add onion and garlic; stir-fry until fragrant, about 10 seconds. Push the onion mixture to the sides of the pan and add the chicken in an even layer. Cook, undisturbed, until the chicken begins to brown, about 1 minute. Sprinkle evenly with chili powder. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.
To serve, spoon ⅓ cup chicken mixture into each lettuce leaf. Dollop each one with 1 tsp. yogurt and 2 tsp. diced mango (or peach or pineapple), and garnish with avocado and more cilantro, if desired. Serve with lime wedges.
Equipment
14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)226Calories8gFat12gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
