Marinated Ginger Chicken Wrap - Recipe.com

By cmschnettler

A healthy version of a restaurant favorite!

Ingredients

• 1 Tbsp. (15 mL) seasoned rice vinegar
• 1/4 cup (60 mL) low-sodium soy sauce
• 1 Tbsp. (15 mL) granulated sugar
• 2 Tbsp. (30 mL) canola oil
• 1/2 cup (125 mL) finely chopped green onions
• 2 cloves garlic, minced see savings
• 1 Tbsp. (15 mL) minced fresh ginger
• 2 Tbsp. (30 mL) toasted sesame seeds
• 1 lb. (500g) boneless, skinless chicken breasts cut into 1/4 inch (0.5 cm) strips
• 2 Tbsp. (30 mL) canola oil
• 1 head iceberg lettuce
• 1 jar (16 oz. /398 mL) kimchi see
• 2 to 2-1/2 cups (500 to 625 mL) steamed, sticky white rice

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

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 to 4 hours in refrigerator. Discard marinade. 2. Heat 2 Tbsp (30 mL) canola oil in large frying pan. Add chicken and stir fry until browned, cooked through, and juices run clear, about 5 minutes. 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.

240 Calories