Monday, March 7, 2011

Lettuce Wraps

Ingredients
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 (or 1/4 tsp dry ground ginger)
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
1 bunch green onions chopped
1 can water chestnuts, drained & diced
4 (6-ounce) skinless, boneless chicken breast halves cut into chunks (or 1 pkg tofu)
Cooking spray
8 Boston lettuce leaves (butter lettuce)

Toppings:
1 cup fresh mint leaves (optional)
1/2 cup bean sprouts (optional)
1 lime, cut into 8 wedges (optional)
Chopped cashews or peanuts (optional)

Preparation
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. I was so hungry when I made this that I just tossed the chicken in the marinade and cooked it immediately. Remove chicken from bag, and discard marinade (if any is leftover).

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. Add water chestnuts to pan. Stir until warm. Divide chicken evenly among lettuce leaves; top each lettuce leaf with green onions, sprouts, cashews or peanuts, and about 1 teaspoon reserved oil mixture as desired. Serve with lime wedges.

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