Variation on a Favorite - Chicken Stir Fry Wraps / Pasta!

Quite a while ago I posted a recipe for Chicken Stir Fry Wraps from Delectable Dining. I told you then that this dish is very versatile and cuold be done a number of different ways. Well, we tried a different way this time! Instead of serving the chicken mixture in lettuce leaves (which is delicious) I tossed it with Vermicelli noodles and topped with feta cheese. It was SOOO good. Light and spicy - it is defintiely one of my new favorite pasta dishes. Give it a try, or try the original - you can't go wrong!

CHICKEN STIR FRY WRAPS
From Delectable Dining

1 1/2 pounds boneless, skinless chicken breast halves; halved horizontally and thinly sliced
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed and thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated, peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how much heat you prefer)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, until opaque throughout (about 2-4 minutes). Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon oil to the pan, along with the onion and the bell pepper. Cook, stirring constantly, until the onion is tender and golden. If the onion is browning too quickly, reduce the heat.

Reduce the heat to medium. Add the garlic, ginger, and red pepper flakes to the pan. Cook, stirring, until fragrant. Stir in the soy sauce, vinegar, and cornstarch mixture. Remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in the lettuce cups.