A wok makes easy work of chicken and vegetables in this quick variation on fajitas.
you might serve this with rice or beans on the side, if desired.
soy sauce, and 1 tsp.
Photo: Jacob Fox
cider (or sherry) in a medium bowl.
Stir until the cornstarch is no longer visible.
oil and stir until the chicken is lightly coated.
broth, vinegar, and the remaining 1 Tbsp.
soy sauce and 1 Tbsp.
cider (or sherry) in a small bowl.
Swirl in the remaining 1 Tbsp.
Add onion and garlic; stir-fry until fragrant, about 10 seconds.
Push the onion mixture to the sides of the pan and add the chicken in an even layer.
Cook, undisturbed, until the chicken begins to brown, about 1 minute.
Sprinkle evenly with chili powder.
Transfer to a plate.
Add bell pepper and the remaining 14 cup broth; cover and cook for 1 minute.
Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes.
Remove the garlic cloves, if desired.
To serve, spoon 13 cup chicken mixture into each lettuce leaf.
Dollop each one with 1 tsp.
yogurt and 2 tsp.
diced mango (or peach or pineapple), and garnish with avocado and more cilantro, if desired.
Serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
