Grilled Chicken Lettuce Wraps
Carli
ingredients
- 1/4 cup minced fresh cilantro
- 1/4 cup vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp firmly packed brown sugar
- 1 tbsp plus 2 tsp minced fresh ginger, divided
- 1 tbsp sesame oil
- 3 cloves garlic
- 1 1/2 pounds boneless skinless chicken breasts
- 1/2 cup finely chopped water chestnuts
- 2 tbsp minced green onions
- Lettuce Wrap Sauce (recipe follows)
- 2 heads butter lettuce, separated into leaves
- Lettuce Wrap Sauce:
- 2 tbsp hoisin sauce
- 4 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1/2 tsp rice wine vinegar
directions
- 1
In a large resealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tbsp ginger, sesame oil, and garlic. Add chicken; seal bag, and refrigerate for 2 hours.
- 2
Preheat grill to medium-high heat (350 to 400 degrees F). Spray grill with nonstick nonflammable cooking spray.
- 3
Remove chicken from marinade, discarding marinade. Grill chicken, covered with grill lid, for 5 to 6 minutes per side, or until chicken is no longer pink in center. Cool chicken for 10 minutes; cut into 1/2 inch pieces.
- 4
In a large bowl, combine chicken, water chestnuts, green onion, remaining 2 teaspoons ginger, and Lettuce Wrap Sauce, tossing gently to coat. Spoon onto lettuce leaves to serve.
- 5
In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar. Cover, and chill.
Source: Carli
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