Asian Chicken Lettuce Wraps
1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves (about 10 ounces)
1/2 cup bean sprouts (about 2 ounces)
1 lime, cut into 8 wedges
Chopped peanuts (optional)
.
Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2
tablespoons oil mixture. Place remaining oil mixture in a large zip-top
plastic bag. Add chicken breast halves; seal and marinate in refrigerator
for 1 hour, turning occasionally. Remove chicken from bag, and discard
marinade.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking
spray. Add chicken to pan; grill 12 minutes or until chicken is done,
turning once. Let stand 5 minutes before thinly slicing.
Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2
tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil
mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
Yield 4 servings