Chicken Stir-Fry Wraps

So, if you love the lettuce wraps at P.F. Changs or Pei Wei you will love these!  I will not say they are a copy cat recipe because, let's face it, copy cat recipes are never as good as the real thing, but these are absolutely delicious!

• 1.5 pounds boneless, skinless chicken breast, thinly sliced
• 2 Tbsp coconut oil
• 1 large onion, thinly sliced
• 1 large red bell pepper, sliced
• 3 garlic cloves, finely chopped
• 1.5 tsp, peeled and grated fresh ginger
• 1/4-1/2 tsp red pepper flakes
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1.5 tsp cornstarch mixed with 1 Tbsp water
• 12-16 Boston lettuce leaves, 1-2 heads

1.  Season the chicken with salt and pepper.  In a large skillet, heat 1 Tbsp oil over high heat.  Add the chicken and cook stirring constantly until chicken is opaque throughout.  About 3-5 minutes.  

2.  Transfer the chicken to a plate

3.  Heat the remaining Tbsp oil in the skillet.  Add the onion and bell pepper and cook stirring constantly until onion is tender.  About 4 minutes.  You may need to reduce the heat for this step.

4.  Reduce heat to medium if you haven't already.  Add the garlic, ginger, and red pepper flakes to the pan.  Cook just until fragrant.  About 60 seconds.

5.  Stir in the soy sauce, vinegar, and cornstarch mixture; remove from heat.  Add the chicken and toss to coat.

6.  Serve in lettuce wraps.