1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger, or ½ teaspoon ground ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of salt
4 skinless, boneless chicken breast halves
Cooking spray
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves
1/2 cup bean sprouts
1 lime, cut into 8 wedges
Chopped peanuts (optional)
Instructions
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 marinade.
Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
To make VEGETARIAN, either replace chicken with tofu or omit the chicken altogether
