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)

And here’s a variation of the above master recipe, it’s called…Thai Chicken, Pork, or Shrimp with Basil

1
SWAP
2
6 1/4-inch-thick pork loin chops, cut into thin strips, or 1 1/2 pounds medium shrimp, peeled, deveined, and tails removed, for the chicken cutlets
3
ADD
4
1 red bell pepper, cored, seeded, quartered, and thinly sliced
5
20 fresh basil leaves, torn or shredded
6
Stir-fry the chicken, pork, or shrimp as directed in the master recipe. Add the bell peppers to the pan when you add the ginger and garlic. Add the basil when you remove the stir-fry from the heat. Toss to wilt and combine. Serve over the shredded lettuce. (4 SERVINGS)