Stir-Fried Chicken Wraps

You can never go wrong with a stir fry around here.

My kids are vegetable freaks so they always gobble it all up like they’re starving to death and stir fry is one of the first things my husband usually asks for when I ask him what he wants on the weeks menu. 

This particular stir fry is super simple, only a few ingredients, minimal chopping and the sauce is very easy. Plus the flavor is amazing. I just love it.

I thought the red pepper flakes would add a little heat and wasn’t sure how the kids would react, but I’m not one to say anything. I just sit back and wait for reactions cause you never know.

Nothing.

They gobbled it right up.

Seriously, there is no heat in this dish but the red pepper flakes do add a touch of flavor I think would be lost without them.

My favorite part about this is the wrap idea.

It makes it almost spring roll’esk and I love it. The kids just ate it like normal stir fry, but I just love it with the lettuce.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
1 head broccoli, cut into bite size pieces
4 cloves garlic, minced
1/8 teaspoon (or less) red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
1 head boston lettuce
1 cup uncooked white or brown rice

Preparation Instructions
1. Cook the rice in the rice cooker according to package instructions.

2. While the rice is cooking season the chicken with salt and pepper.

3. Heat the oil in a wok or a large saute pan over high heat. Once the oil is almost smoking, carefully toss in the chicken and stir until cooked through. Remove and set aside.

4. Add another tablespoon of oil to the pan and add in the onion, bell pepper and broccoli cook and stir until the onions are slightly soft, reduce the heat to medium then add the garlic and red pepper flakes.

5. While that is cooking, in a small bowl combine the soy sauce, rice vinegar and cornstarch mixture. Pour the soy sauce mixture into the pan, add the chicken back into the pan and toss to coat.

6. Once the rice is cooked, serve on the table family style and let everyone make their own wraps using the lettuce like a tortilla and filing with the rice and chicken mixture.

Read more at Marthastewart.com: Chicken Stir-Fry Wraps – Martha Stewart Recipes