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iceberg lettuce ; 1 bag. may also use mixed leaves
2 tablespoons olive oil
1 onions ; finely chopped
2 cloves garlic
2 pounds chicken ; cut into strips
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
black pepper ; as desired
2 tablespoons basil
Submitted by apronchick
Wok cooking with vinegar
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Arrange salad leaves on 4 plates and set aside. Heat wok (or large skillet) until hot and add olive oil to coat.
Add onion and garlic and fry.html">stir-fry for 1 or 2 mins. or until onion softens. Add chicken strips in 2 different batches and stir-fry 3 to 4 mins or until golden or chicken is firm to the touch. Stir in vinegar and mustard and fry for another 3 minutes. Season with black pepper and 2 tablespoons basil.
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