1 lb. boneless, skinless chicken breasts, fat removed and cut into bite sized peices
1/4 cup of a bottled, light Asian-style dressing with sesame and ginger (I like Newman’s Own brand)
2 cups packaged julienned carrots
1/8 tsp crushed red pepper
1 head butterhead lettuce, leaves seperated
Salt, pepper, olive or canola oil
Options for garnish: 1/4 cup honey-roasted peanuts, chopped, lime wedges, soy sauce (I use low-sodium)
Other veggie options to go with carrots: red peppers, sliced water chestnuts, etc.
For a little more heat: Use more red pepper flakes, rooster sauce, mongolian fire oil added to the stir fry. I also added a little dark sesame oil for more depth of flavor.
Sprinkle chicken with salt and pepper. Use a little bit of oil or nonstick cooking spray to lightly coat the bottom of a large skillet. Heat over medium high heat. Add chicken and cook and stir for about 3 minutes or until browned.
Add 1 tbs of the dressing and the carrots and any other veggies to the skillet; cook and stir for 2 to 3 minutes or until the veggies are crisp-tender and chicken is no longer pink. Stir in red pepper and any additional seasoning you would like.
Stack lettuce on plates. Top with chicken-carrot mixture. Sprinkle with copped nuts, serve with remaining dressing and lime wedges.
I used the leftover chicken and carrot mixture over brown rice for lunch the next day!