Marinated Ginger Chicken Wrap
INGRÉDIENTS
- 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
- 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 (0.5 cm) strips 500g
- 2 Tbsp canola oil 30 mL
- 1 head iceberg lettuce
- 1 jar (16oz/398 mL) kimchi
- 2 to 2 1/2 cups steamed, sticky white rice 500 to 625 mL
PRÉPARATION
- 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 cooked about 3 minutes.
- 3. Meanwhile, wash and separate lettuce leaves. Pat off excess water with paper
- 4. To serve, allow guests to wrap their own portions of chicken, kimchi and rice in lettuce leaves. Serve immediately.
RENDEMENT
6 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 240 |
| Lipides | 6 g |
| Gras saturés | 0.5 g |
| Cholestérol | 45 mg |
| Glucides | 21 g |
| Fibres | 3 g |
| Protéines | 21 g |
| Sodium | 500 mg |
