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Marinated Ginger Chicken Wrap

Marinated Ginger Chicken WrapA healthy version of a restaurant favorite!

Recipe Ingredients:

1 tablespoon seasoned rice vinegar
1/4 cup low-sodium soy sauce
1 tablespoon granulated sugar
2 tablespoons canola oil
1/2 cup finely chopped green onions
2 cloves garlic,minced
1 tablespoon minced fresh ginger
2 tablespoons toasted sesame seeds
1 pound boneless, skinless chicken breasts cut into 1/4-inch strips
2 tablespoons canola oil
1 head iceberg lettuce
1 (16-ounce) jar kimchi
2 to 2 1/2 cups steamed, sticky white rice

Cooking Directions:

  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 tablespoons 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.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 240; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 45mg; Total Carbs: 21g; Fiber: 3g; Protein: 21g; Sodium: 500mg.

Recipe and photograph courtesy of