Stir-Fried Sweet Pepper and Chicken Lettuce Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 30 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 1/2 lb boneless, skinless chicken breasts
• 2 total red and yellow bell peppers
• 2 stalks green onions
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1 1/2 tbsp soy sauce (gluten-free)
• 1/2 tbsp sesame oil
• 1/2 cup cooked jasmine rice (optional)

Method (tap to check — screen stays awake)

1. Slice the chicken into thin strips and season lightly with salt and pepper.
2. Chop the bell peppers into thin strips and slice the green onions, separating the green and white parts.
3. Mince the garlic and grate the ginger.
4. Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
5. Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
6. Stir in the bell peppers and cook for another 3-4 minutes until tender-crisp.
7. Add soy sauce and green onions, tossing to combine and heat through.
8. Serve the stir-fried chicken and peppers wrapped in lettuce leaves or over cooked jasmine rice for a complete meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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