Recipe

Szechuan Chicken (or Tofu) In Lettuce Bundles (solo Cooking) Recipe

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Ingredients

1/4 green pepper or red pepper, cut into 1/2 inch squares .
1 tsp peanut oil or canola oil .
1 1/2 tsps low sodium soy sauce .
1/4 c bean sprouts (optional) .
1/2 tsp sugar, for baking or Splenda Sugar Blend for Baking .
1/2 tsp red pepper flakes .
1 tbsp unsalted dry roasted peanuts .
1 tsp gingerroot (finely minced or grated) .
1 1/2 tsps rice wine vinegar .
1/2 c celery, cut into 1/3 inch thick slices .
1 garlic clove, minced .
1 green onion, thinly sliced .
4 oz boneless skinless chicken breasts, cut into 3/4 inch cubes or 1/2 c extra firm tofu, cut into 1/2 strips .
2 leaves iceberg lettuce or 4 leaves boston lettuce

Directions

Step #1 Chefs comment: The cooking for this stir-fry moves rather quickly so have your ingredients prepared & ready before you begin cooking.
Step #2 Place a large nonstick skillet over high heat for two mins.
Step #3 Add the oil & swirl oil to coat the pan.
Step #4 Add the chicken, peppers, celery & ginger to the pan & cook for three mins until the chicken is opaque.
Step #5 Stir the garlic & sugar/Splenda into the pan.
Step #6 Add the soy sauce, vinegar, red pepper flakes (and bean sprouts, if using) & cook an extra min.
Step #7 Toss in the scallions & peanuts.
Step #8 Take pan off the heating element.
Step #9 Place half of the stir fry into the c of each lettuce leaf (towards the bottom).
Step #10 Tuck in the sides of the lettuce leaves so it looks a bit like an open envelope.
Step #11 Roll the bundle so that it looks a bit like an egg roll or burrito.
Step #12 Enjoy! For Vegetarian use the tofu.
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