Ingredients
1 1/2 lb. Tyson Fresh Trimmed & Ready Chicken Breast Tenderloins, cut into 1/2" pieces
1/4 c. plus 1 1/2 tablespoons cornstarch, divided
2 tbsp. vegetable oil
4 green onions, cut on the bias into 1" pieces, plus more for garnish
3 mini sweet peppers, thinly sliced
3 tsp. sesame oil, divided
2 tsp. freshly minced ginger
4 to 5 dried red chili peppers
4 cloves garlic, chopped
3 tbsp. low-sodium soy sauce
2 tbsp. packed brown sugar
1/2 c. water
2 oz. cooked rice noodles, for serving
1 tbsp. rice wine vinegar
Butter lettuce, for serving
1/2 c. shredded carrots, for serving
Preparation
Step 1Combine chicken and 1/4 cup cornstarch in a large bowl and toss to coat. Heat vegetable oil in a large skillet over high heat. Fry chicken until cooked through and golden, 4 to 6 minutes. Add green onions and peppers to skillet and cook until tender,2 to 3 minutes more, then transfer chicken and vegetables to a large plate.Step 2Clean skillet and reheat over medium-high heat. Add 2 teaspoons sesame oil, ginger, chilis, and garlic, and cook until fragrant, about 1 minute. Stir in soy sauce and brown sugar until sugar is dissolved. In a medium bowl, whisk to combine 1/2 cup water with remaining cornstarch until smooth. Add this mixture to sauce and stir to combine. Let simmer 2 minutes, or until sauce has thickened slightly.Step 3Return chicken to pan and stir to coat in sauce, then remove from heat. In a medium bowl, mix rice noodles with rice vinegar and remaining 1 teaspoon sesame oil. Step 4Place a bit of rice noodles into each lettuce cup and top with carrots and chicken. Garnish with green onions before serving.
Made it? Let us know how it went in the comment section below!
