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Marinated Ginger Chicken Wrap
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min.
Cook Time: 5 Min.
Marinate: 4 Hr.
What you need:
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+ 1 Tbsp. seasoned rice vinegar
+ 1/4 c. low-sodium soy sauce
+ 1 Tbsp. granulated sugar
+ 2 Tbsp. canola oil
+ 1/2 c. finely chopped green onions
+ 2 cloves garlic,minced
+ 1 Tbsp. minced fresh ginger
+ 2 Tbsp. toasted sesame seeds
+ 1 lb. boneless, skinless chicken breasts cut into 1/4 in. strips
+ 2 Tbsp. canola oil
+ 1 head iceberg lettuce
+ 1 jar (16 oz.) kimchi
+ 2-2 1/2 c. steamed, sticky white rice
What to do:
1. In large bowl, stir together vinegar, soy sauce, sugar, canola oil, green onions, garlic, ginger and sesame seeds. Add chicken and toss to coat. Marinate 2-4 hr. in refrigerator. Discard marinade.
2. Heat 2 Tbsp. canola oil in large frying pan. Add chicken and stir fry until browned, cooked through, and juices run clear, about 5 min. Transfer to platter.
3. Meanwhile, wash and separate lettuce leaves. Pat off excess water with paper towels. Place on serving bowl.
4. To serve, allow guests to wrap their own portions of chicken, kimchi and rice in lettuce leaves. Serve immediately.

* A healthy version of a restaurant favorite!
Nutritional information:
Calories: 240;   Total Fat: 6g;   Saturated Fat: 1g;   Cholesterol: 45mg;   Total Carbs: 21g;   Fiber: 3g;   Protein: 21g;   Sodium: 500mg;