Friday, June 25, 2010

Chicken Fajita Lettuce Wraps

This is an easy summer dish. It's got alittle spice to it and a tasty Asian flair from ginger, red wine vinegar and soy sauce. We served it up in lettuce cups to make for a lighter meal. It would also be delish in tortillas or over rice.

A good way to use up some of the fresh zucchini from our garden since we have so many!  This is a great dish for kids too, our 3 year old had thirds!

Recipe (serves 4)
1 1/2 pounds boneless, skinless chicken breasts or tenders
salt and fresh ground pepper
olive oil
1 large onion, sliced
1 large red bell pepper, sliced in thin strips
2 medium zucchini, sliced in thin strips
3 garlic cloves, minced
1 1/2 teaspoons grated peeled fresh ginger (or 1/2 teaspoon ground ginger powder)
1/2 teaspoon red pepper flakes
3 Tablespoons Low-Sodium soy sauce
3 Tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 Tablespoon water
12-14 lettuce leaves for wraps

1. Season chicken with salt and pepper, cook about 2-5 minutes in a large skillet with olive oil, turning once, until browned and cooked through to an internal temperature of 165'F. Remove from heat and keep warm by wrapping in foil
2. Add vegetables to the pan, cook, stirring often, until tender, about 5 minutes. Reduce the heat and add garlic, ginger and red pepper flakes to the pan, cook another 1 minute.
3. Add soy sauce, vinegar and cornstarch mixture and remove from heat. Slice the chicken into strips and add to pan with vegetables, stir to coat. Serve in lettuce cups, warm tortillas or make into quesadillas!

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