Ginger Chicken Lettuce Wraps

  • Yield: servings


Chicken and Dipping Sauce
4-- (6 ounce) skinless, boneless chicken breast halves
-- ginger lime marinade: recipe follows, divided
2tablespoons canola oil
1/4cup orange marmalade, melted
1/4cup pineapple juice
6ounces dried rice vermicelli noodles
1small English cucumber, halved lengthwise, sliced
2cups diced fresh pineapple
1cup shredded carrot
1cup fresh Thai basil leaves
1cup fresh cilantro leaves
1cup fresh mint leaves
16large butter lettuce leaves
1/2cup coarsely chopped Thai Lime and Chile peanuts
-- (for example Trader Joe's) or spicy roasted peanuts


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.