Salmon with Lentils

Build-your-own lunch or dinner with fresh vegetables and marinated chicken strips.
Directions for: Thai Lettuce Wraps

Ingredients

Chicken and Marinade

cup hoisin sauce

cup soy sauce

2 Tbsp grated ginger

1 Tbsp Sriracha

1 Tbsp rice wine vinegar

3 cloves garlic, grated

2 skinless, boneless chicken breasts, cut into strips

2 Tbsp chopped peanuts

2 Tbsp chopped fresh cilantro

Lettuce and Fillings

8 leaves butter lettuce

1 cup bean sprouts

1 cup thinly sliced red cabbage

1 cup julienned carrots

1 cup cucumber slices

1 cup cooked thin rice noodles

cup sweet chili sauce

cup hoisin sauce

Directions

Chicken and Marinade

1. Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken strips and marinate, refrigerated, for 2 hours.

2. Heat a grill pan over high heat.

3. Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side. Transfer to a serving platter and sprinkle with the peanuts and cilantro.

Lettuce and Fillings

1. For the lettuce and fillings: Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.

2. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce, then roll them up and eat!

See more: Chicken, Asian, Dinner, Lunch, Main, Thai, Vegetables