This dish is very similar to Beef Bulgogi, but with chicken instead of beef. Like Beef Bulgogi, we eat it this dish by wrapping the stir fry in butter lettuce to make lettuce wraps, which keeps the meal lower in calories and carbs, but it would, of course, work just as well with rice on the side.
As always, I tweaked the original recipe slightly to serve two instead of four people. I really just decreased the amount of chicken used, but we always eat all the vegetables, just the two of us, so I would increase the amount of onion and red pepper as well if you are making this for four or more. 1-1/2 lbs of chicken, 2 red peppers, and 1-1/2 onions should increase the dish enough to serve four without having to increase the marinade.
Chicken Stir-Fry Wraps
1lb. boneless, skinless chicken breasts,
halved horizontally & thinly sliced
2 tbsp. olive oil
1 large onion, sliced thinly
1 large red bell pepper, sliced thinly
3 garlic cloves, minced
1-1/2 tsp. peeled, fresh ginger, minced or grated
1/2 tsp. red pepper flakes
3 tbsp. soy sauce
3 tbsp. rice wine vinegar
1-1/2 tsp. cornstarch mixed with 1 tbsp. water
1 head of butter lettuce
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken with salt and pepper. Add the chicken to the skillet, and cook all the way through. You may want to cook the chicken in two separate batches, depending on the size skillet you are using. Once cooked, transfer the chicken to a plate, and set aside.
Add the remaining olive oil to the skillet, and toss in the vegetables. Stir constantly until the onions are tender. This will take about 4 to 6 minutes.
Reduce the heat to medium, and add the garlic, ginger, and red pepper flakes. Cook until fragrant, about 30 seconds. Finally, stir in the soy sauce, rice wine vinegar and cornstarch mixture. Remove the skillet from the heat and add the chicken back in to the mix. Toss to coat.
Serve with lettuce cups or rice.