Chicken, Grilled Lettuce Wraps

By fireandfrost

Ingredients

• 1 ⁄4 cup minced fresh cilantro
• 1 ⁄4 cup vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon firmly packed brown sugar
• 1 tablespoon plus 2 teaspoons minced fresh ginger, divided
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 1⁄2 pounds boneless skinless chicken breasts
• 1 ⁄2 cup finely chopped water chestnuts
• 2 tablespoons minced green onion
• Lettuce Wrap Sauce
• 2 tablespoons hoisin sauce
• 4 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 ⁄2 teaspoon red pepper flakes
• 1 ⁄2teaspoon rice wine vinegar
• 2 heads butter lettuce, separated into leaves

Details

Adapted from cookingwithpauladeen.com

Preparation

Step 1

1.In a large resealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tablespoon ginger, sesame oil, and garlic. Add chicken; seal bag, and refrigerate for 2 hours.
2.Preheat grill to medium-high heat (350˚ to 400˚). 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.
Lettuce Wrap Sauce
1.In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar. Cover, and chill.