Marinated Ginger Chicken Wrap

• 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 2
• 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 (.5 cm) strips 500g
• 2 Tbsp canola oil 30 mL
• 1 head iceberg lettuce 1
• 1 jar (16oz/398 mL) kimchi 1
• 2-2 1/2 cups steamed, sticky white rice 500-625 mL

Preparation

1 n large bowl, stir together vinegar, soy sauce, sugar, canola oil, green onions, garlic, ginger and sesame seeds. Add chicken and toss to coat. Marinate 2-4 hours in refrigerator. Discard marinade.
2 Heat 2 Tbsp (30 mL) 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.

Special instructions

Source: canolainfo.org