Ginger-Soy Chicken on Shredded Lettuce

• 3 tablespoons vegetable oil (3 times around the pan)
• 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 (dark aged soy sauce, found on the international aisle) (eyeball the amount)
• 3 tablespoons honey (3 times around the pan)
• 1 head of iceberg lettuce, core removed, shredded

1. Heat a large nonstick skillet over high heat.
2. Add the vegetable oil.
3. It should smoke up a bit.
4. Add the chicken and season with a little salt and lots of black pepper.
5. 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.
6. Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken.
7. Remove the pan from the heat.
8. Cover a platter with shredded lettuce, top with the chicken, and serve.

vegetable oil, chicken breast cutlets, salt, garlic, red pepper, scallions, tamari, honey

Taken from www.epicurious.com/recipes/food/views/ginger-soy-chicken-on-shredded-lettuce-374324 (may not work)