Ginger Chicken Lettuce Wraps

  • Yield servings


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



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