- 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
- 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)
- 3 tablespoons honey (3 times around the pan)
- 1/3 cup chopped raw peanuts (or more depending on your tastes)
- 1 head of iceberg lettuce
- 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.
- Add peanuts and Remove the pan from the heat.
- Cover a platter with lettuce cups, top with the chicken, and serve. (4 SERVINGS)