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Asian Chicken Lettuce Wraps

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Asian Chicken Lettuce Wraps


1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 ½ teaspoons garlic chili sauce (such as sriracha)
1 teaspoon grated peeled fresh ginger
½ teaspoon grated orange zest
2 garlic cloves, minced
Pinch of sea salt
4 skinless and boneless chicken breast halves (6 oz each)
Cooking Spray
8 boston lettuce leaves (approximately 1 head)
1 cup fresh mint leaves (about 10 ounces)
½ cup bean sprouts (about 2 ounces)
1 lime, cut into 8 slices
Ground peanuts (optional)

To make

These seven-ingredient Asian chicken salad-lettuce wraps take on an amazing flavor in about five minutes of cooking. Instant bean filaments, also called cellophane or glass noodles, can replace any kind of Asian noodles, especially in Chinese and Korean recipes, and are available in most major supermarkets.
Combine the first 9 ingredients in a small bowl; whisk to combine. Leave 2 tablespoons of the butter mixture. Put the remaining butter mixture in a large zippered plastic bag. Add the chicken breast halves; cover and marinate in the refrigerator for 1 hour, turning occasionally. Remove the chicken from the bag and drain the marinade.Preheat a large nonstick grill pan over medium-high heat. Brush the mold with cooking spray. Transfer the chicken to the skillet; cook on the grill for 12 minutes or until the chicken is cooked through, turning once. Let stand for 5 minutes before slicing into thin slices. Spread the chicken evenly over the lettuce leaves; sprinkle each lettuce leaf with 2 tablespoons of mint, 1 tablespoon of sprouts, and about 1 teaspoon of the remaining butter mixture. Serve with lime wedges. Garnish with chopped peanuts if desired.
  Views: 32
  Published: 11/20/2023 7:49 PM

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