CHICKEN STIR FRY

INGREDIENTS
1-1/2 lbs boneless, skinless chicken breast halves, thinly sliced
salt and pepper, to taste
2 tbsp olive oil
1 large onion, halved and thinly sliced (I used 1/2 a large yellow onion)
1 large red bell pepper, ribs and seeds removed, thinly sliced (I used 1/2 red and 1/2 yellow peppers)
3 garlic cloves
1-1/2 tsp grated peeled ginger
1/4 to 1/2 tsp red pepper flakes (I used 1/4 tsp)
3 tbsp soy sauce
3 tbsp rice vinegar
1-1/2 tsp cornstarch mixed with 1 tbsp water
12-16 boston lettuce leaves (about 2 heads) (I used romaine instead)

INSTRUCTIONS
Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tbsp of oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, about 2-4 minutes. Transfer to a plate. Repeat with the remaining chicken.

Add the remaining tbsp of oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

Reduce the heat to medium; add the garlic, ginger and red pepper flakes to the pan; cooking, stirring, until fragrant 30-60 seconds.

Stir in the soy sauce, vinegar and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce caps.