1 tbsp vegetable oil (use a nonstick skillet)
It's healthy and delicious, and totally fixes the chinese takeout craving without making us feel guilty about all the fried deliciousness they offer. We like it spicy, so I just eyeball the amount of garlic and red pepper and add more at the end according to my mood. This is based off of a recipe from Rachael Ray, who can't measure cooking times or tablespoons to save her life.
2 boneless, skinless chicken breasts
salt and black pepper
1 tsp dried ginger (give or take, eyeball and adjust to your tastes)
2 garlic cloves, finely chopped
1 tsp red pepper flakes
3 scallions, chopped
1/4 cup tamari (aged soy sauce)
3 tbsp honey
1/2 head iceburg lettuce, shredded or cut into thin strips
Cut the chicken breasts into thin strips, or small cubes. Heat large nonstick skillet over med/high heat. Add the oil and the chicken. Season chicken with a little salt and lots of black pepper. Mix the chicken often until it begins to brown. Add the ginger and red pepper. Stir and let sit for about a minute. Lower the heat to low (and let the pan slowly cool down as you finish the recipe.) Add the scallion and garlic and stir until garlic is fragrant. Add the tamari and honey to form a sauce. Stir and let sit on low heat for about 2 minutes. Adjust seasonings to your liking. Cover a platter with the shredded lettuce and top with the chicken and sauce. Serve family style.
Tip: Scallions aren't something we always have in the house, so sometimes I'll use onion salt instead of regular salt to season the chicken and omit the scallions. The basic flavor is there, and it's still very good. Also - the lettuce gets even better as the meal goes on. We never have leftovers.... This recipe above could feed 3 people, but we usually just have light, small side dishes and 2 servings of the chicken.