LETTUCE-CHICKEN BOWL

The bulk of effort, like with most stir-fry dishes, comes before anything hits the pan. You cube up chicken thighs, grate some ginger, chop some garlic, whisk them into some liquids, chop some cashews or peanuts, and wash some lettuce leaves. There. Now all that’s left to do is apply heat and stir then scoop into lettuce leaves. TADA! Seriously. It is just that easy.

INGREDIENTS

1 tablespoon sesame oil
1 pound cubed chicken
1 large onion, chopped
2 tablespoons garlic, minced
1 tablespoon soy sauce
2 tablespoon honey

1 red pepper,chopped
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
2 teaspoon sesame oil
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Roasted peanuts or cashews, chopped


METHOD:

In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the cubed chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks .Remove from heat.
Stir in the onion, garlic, soy sauce, ginger, rice wine vinegar,honey and red peppers until completely coated.
Fold in peanuts. Salt to taste.
Serve in a lettuce leaf.