Asian Chicken Lettuce Wraps

• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 1/2 teaspoons chili garlic sauce (such as Sriracha)
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon grated orange rind
• 2 garlic cloves, minced
• Dash of sea salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 8 Boston lettuce leaves (about 1 head)
• 1 cup fresh mint leaves (about 10 ounces)
• 1/2 cup bean sprouts (about 2 ounces)
• 1 lime, cut into 8 wedges
• Chopped peanuts (optional)

1. 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.
2. 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.

canola oil, sesame oil, rice vinegar, soy sauce, chili garlic, fresh ginger, orange rind, garlic, salt, skinless, cooking spray, mint, bean sprouts, lime, peanuts

Taken from www.myrecipes.com/recipe/asian-chicken-lettuce-wraps (may not work)