Marinated Ginger Chicken Wrap
Servings
6 Servings
Ingredients
- 1 Tbsp seasoned rice vinegar 15 mL
- 1/4 cup low-sodium soy sauce 60 mL
- 1 Tbsp granulated sugar 15 mL
- 2 Tbsp canola oil 30 mL
- 1/2 cup finely chopped green onions 125 mL
- 2 cloves garlic minced 2
- 1 Tbsp minced fresh ginger 15 mL
- 2 Tbsp toasted sesame seeds 30 mL
- 1 lb boneless skinless chicken breasts cut into 1/4 inch (.5 cm) strips 500g
- 2 Tbsp canola oil 30 mL
- 1 head iceberg lettuce
- 1 jar 16oz/398 mL kimchi or other spicy cabbage optional
- 2-2 1/2 cups steamed sticky white rice 500-625 mL
Instructions
- 1 n 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 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.
- Source: canolainfo.org