Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps
Photo by www.myrecipes.com

Ingredients

  • 8 Boston lettuce leaves (about 1 head)
  • Cooking spray
  • ½ cup bean sprouts (about 2 ounces)
  • Chopped peanuts (optional)
  • ½ cup bean sprouts (about 2 ounces)
  • Chopped peanuts (optional)
  • 1 tablespoon rice vinegar
  • + 95 more ingredients
    • 1 tablespoon dark sesame oil
    • 1 ½ teaspoons chili garlic sauce (such as Sriracha)
    • 1 tablespoon canola oil
    • 2 garlic cloves, minced
    • 1 lime, cut into 8 wedges
    • 1 ½ teaspoons chili garlic sauce (such as Sriracha)
    • 1 lime, cut into 8 wedges
    • 8 Boston lettuce leaves (about 1 head)
    • ½ teaspoon grated orange rind
    • 1 teaspoon grated peeled fresh ginger
    • 1 lime, cut into 8 wedges
    • 1 tablespoon canola oil
    • 1 cup fresh mint leaves (about 10 ounces)
    • 1 lime, cut into 8 wedges
    • 1 ½ teaspoons chili garlic sauce (such as Sriracha)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Dash of sea salt
    • 1 teaspoon grated peeled fresh ginger
    • Chopped peanuts (optional)
    • Cooking spray
    • 8 Boston lettuce leaves (about 1 head)
    • 8 Boston lettuce leaves (about 1 head)
    • Dash of sea salt
    • 1 tablespoon canola oil
    • Cooking spray
    • Chopped peanuts (optional)
    • 1 ½ teaspoons chili garlic sauce (such as Sriracha)
    • 2 garlic cloves, minced
    • 1 cup fresh mint leaves (about 10 ounces)
    • 1 cup fresh mint leaves (about 10 ounces)
    • 8 Boston lettuce leaves (about 1 head)
    • ½ teaspoon grated orange rind
    • 1 cup fresh mint leaves (about 10 ounces)
    • 1 teaspoon grated peeled fresh ginger
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 tablespoon dark sesame oil
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon low-sodium soy sauce
    • Dash of sea salt
    • 1 lime, cut into 8 wedges
    • 2 garlic cloves, minced
    • Chopped peanuts (optional)
    • 1 tablespoon rice vinegar
    • Dash of sea salt
    • 2 garlic cloves, minced
    • 8 Boston lettuce leaves (about 1 head)
    • 1 tablespoon low-sodium soy sauce
    • ½ cup bean sprouts (about 2 ounces)
    • ½ cup bean sprouts (about 2 ounces)
    • Dash of sea salt
    • 1 lime, cut into 8 wedges
    • 8 Boston lettuce leaves (about 1 head)
    • 1 tablespoon low-sodium soy sauce
    • ½ teaspoon grated orange rind
    • Chopped peanuts (optional)
    • Dash of sea salt
    • 1 tablespoon canola oil
    • Dash of sea salt
    • Cooking spray
    • 2 garlic cloves, minced
    • 1 tablespoon dark sesame oil
    • Cooking spray
    • Cooking spray
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • ½ cup bean sprouts (about 2 ounces)
    • ½ teaspoon grated orange rind
    • Chopped peanuts (optional)
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 1 cup fresh mint leaves (about 10 ounces)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Cooking spray
    • ½ cup bean sprouts (about 2 ounces)
    • ½ teaspoon grated orange rind
    • 1 tablespoon rice vinegar
    • 1 teaspoon grated peeled fresh ginger
    • ½ cup bean sprouts (about 2 ounces)
    • 1 cup fresh mint leaves (about 10 ounces)
    • 1 lime, cut into 8 wedges
    • ½ cup bean sprouts (about 2 ounces)
    • 1 lime, cut into 8 wedges
    • 1 tablespoon rice vinegar
    • 1 tablespoon dark sesame oil
    • 1 cup fresh mint leaves (about 10 ounces)
    • ½ teaspoon grated orange rind
    • Chopped peanuts (optional)
    • Cooking spray
    • 2 garlic cloves, minced
    • 8 Boston lettuce leaves (about 1 head)
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Dash of sea salt
    • 1 cup fresh mint leaves (about 10 ounces)

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marina...

View full recipe at My Recipes

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