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
1/4 cup tamari
3 tablespoons honey
1 head of iceberg lettuce, core removed, shredded
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. Remove the pan from the heat.
Cover a platter with shredded lettuce, top with the chicken, and serve.
This meal came the night before Easter, when I had to be at church for dress rehearsal for our choir cantata that was the next morning. My DH wanted to spend some time at the beach, leaving me no time to cook the dinner. I was ok with that, because my sister-in-law was there to save the day. She cooked dinner, cleaned up, and bathed the girls for me before I got home to color Easter eggs with them. She did save me a little of the chicken. It was very good (but I didn't eat much because they had pizza for us after the rehearsal. I was stuffed.) I am so thankful to have help.
Here we are coloring the eggs after dinner.
This is one of RR's Make Your Own Takeout meals. She says: "Here's a low-carb-lover's delight! have two servings - it's good for you!" I guess they did, because there weren't any leftovers (except the little bit they saved me).