Chicken Fajita Stir-Fry

eatingwell.com

Anniegram

1 pound boneless, skinless chicken breast, cut into ¼-inch-thick bite-size slices

2 teaspoons cornstarch

1 ½ teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided

1 teaspoon hard cider or dry sherry plus 1 Tbsp., divided

1 teaspoon vegetable oil plus 1 Tbsp., divided

2 tablespoons unsalted chicken broth plus ¼ cup, divided

2 teaspoons red-wine vinegar

1 small red onion, thinly sliced (about 1 cup)

3 cloves garlic, smashed

1 teaspoon chili powder

1 large red bell pepper, cut into ⅛-inch strips (about 12 oz. or 2 cups)

¼ teaspoon salt

2 tablespoons chopped fresh cilantro, plus more for garnish

12 Boston lettuce leaves

¼ cup nonfat plain Greek yogurt

½ cup diced ripe mango, peach, or pineapple (¼-inch)

¼ cup diced avocado (optional)

Lime wedges for serving

Directions at eatingwell.com

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