Ginger Soy Chicken on Shredded Lettuce

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 1/4 pounds chicken breast cutlets, cut into thin strips
  • Salt and coarse black pepper
  • 2-inch piece of fresh ginger, peeled and minced (I just use a few pinches of ground ginger)
  • 4 large garlic cloves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 6 scallions, cut into 2-inch lengths, then cut lengthwise into thin matchsticks (or just chopped)
  • 1/4 cup tamari (dark aged soy sauce, found on the international aisle) (I just use low sodium soy sauce)
  • 3 tablespoons honey (3 times around the pan)
  • 1 head of iceberg lettuce, core removed, shredded

DIRECTIONS

Heat a large nonstick skillet over high heat. Add the vegetable oil. It should smoke up a bit. Add the chicken and season with a little salt and lots of black pepper. Stir-fry for a minute to sear the meat at the edges, then add the ginger, garlic, and red pepper flakes and cook for 2 minutes more. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken. Remove the pan from the heat. Cover a platter with shredded lettuce, top with the chicken, and serve. (4 SERVINGS)

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