| 1 tbsp or 15 ml | Rice vinegar, seasoned |
| 1/4 cup or 60 ml | Soy sauce, low sodium |
| 1 tbsp or 15 ml | Granulated sugar |
| 1 tbsp or 15 ml | Canola oil |
| 1/2 cup or 125 ml | Finely chopped green onions |
| 2 | Garlic cloves, minced |
| 1 tbsp or 15 ml | Minced fresh ginger |
| 1 tbsp or 15 ml | Sesame seeds, toasted |
| 1 lb or 500 g | Boneless, skinless chicken breasts, cut into ¼ inch (1/2 cm) strips |
| 1 tbsp or 15 ml | Canola oil |
| 1 head | Lettuce, iceberg |
| 8 oz | Cabbage, chopped* |
| 2-2 1/2 cups (500-625 ml) | Steamed, brown rice |
- In a 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.
- Heat 1 Tbsp (15 ml) of canola oil in large frying pan. Add chicken and stir fry until browned, cooked through, and juices run clear, about 5 minutes. Transfer to a platter.
- Meanwhile, wash and separate lettuce leaves. Pat off excess water with paper towels. Place on serving bowl.
- To serve, allow guests to wrap their own portions of chicken, cabbage and rice in lettuce leaves. Serve immediately.
*Option: 1 jar (16 oz or 398 ml) kimchi can be used in place of the cabbage. This increases the sodium content.
