A wok makes easy work of chicken and vegetables in this quick variation on fajitas. You can serve this with rice or beans on the side, if desired.

Grace Young
EatingWell.com, January 2021

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Credit: Jacob Fox

Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, cornstarch, 1½ tsp. soy sauce, and 1 tsp. cider (or sherry) in a medium bowl. Stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the chicken is lightly coated.

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  • Combine 2 Tbsp. broth, vinegar, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. cider (or sherry) in a small bowl. Set aside.

  • Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. 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. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.

  • Add bell pepper and the remaining ¼ cup broth; cover and cook for 1 minute. Uncover and stir the pepper mixture, then return the chicken and any accumulated juices to the pan, along with the reserved broth mixture. Season with salt and stir-fry until the chicken is cooked through, 1 to 2 minutes. Stir in cilantro. Remove the garlic cloves, if desired.

  • To serve, spoon ⅓ 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.

Equipment

14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet

Nutrition Facts

226 calories; fat 8g; cholesterol 63mg; sodium 453mg; carbohydrates 12g; dietary fiber 2g; protein 27g; sugars 6g; saturated fat 2g.
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