You are here: Home » Recipes » Ginger Chicken Lettuce Wraps Ginger Chicken Lettuce Wraps Yield servings PrintEmail Ingredients Chicken and Dipping Sauce4 -- (6 ounce) skinless, boneless chicken breast halves -- ginger lime marinade: recipe follows, divided2 tablespoons canola oil1/4 cup orange marmalade, melted1/4 cup pineapple juiceSalad6 ounces dried rice vermicelli noodles1 small English cucumber, halved lengthwise, sliced2 cups diced fresh pineapple1 cup shredded carrot1 cup fresh Thai basil leaves1 cup fresh cilantro leaves1 cup fresh mint leaves16 large butter lettuce leaves1/2 cup coarsely chopped Thai Lime and Chile peanuts -- (for example Trader Joe's) or spicy roasted peanuts Instructions 1. Pound chicken breasts between sheets of plastic wrap to an even thickness. Place chicken breasts in plastic storage bag with sealable top; add 1/3 cup of ginger-lime marinade and oil. Press out air, seal bag and marinate for 30 minutes. 2. For dipping sauce, add orange marmalade and pineapple juice to ginger-lime marinade remaining in bowl; mix well. 3. For salad and noodles, cook noodles in large pot of boiling salted water until tender, stirring often, about 4 minutes. Drain. Mound noodles in center of platter. Arrange cucumbers, pineapple, carrot and herbs in groups around noodles. 4. Heat broiler or stovetop grill pan over medium heat on stove. Drain chicken; discard marinade. Broil chicken breasts on rack of broiler pan or grill in stovetop grill pan about 5 to 6 minutes per side, turning once, until cooked through and thermometer registers 160. Let chicken rest 10 minutes on cutting board; slice into 1/3-inch wide strips. Arrange chicken over noodles. Place lettuce leaves in shallow bowl. Place peanuts in small bowl. 5. To serve, fill lettuce leaves with noodles, vegetables, chicken and peanuts. Drizzle some of dipping sauce over filling. Serve with remaining sauce for dipping. Makes 4 entree servings or 8 appetizer servings. Ginger Lime Marinade: In small bowl, whisk together 1/3 cup reduced sodium soy sauce, 3 tablespoons Asian fish sauce, 2 teaspoons grated lime zest, 3 tablespoons fresh lime juice, 2 tablespoons minced or grated peeled fresh ginger, 1 tablespoon packed dark brown sugar, 2 teaspoons minced fresh garlic and 1 minced serrano chile.