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1 (3 ounce) package ramen noodles (any flavor)
Crisco® No-Stick Cooking Spray
1 1/2-inch piece peeled fresh gingerroot, grated
2 cloves garlic, minced
3 tablespoons Laura Scudder's® Natural Smooth Peanut Butter
1/3 cup rice vinegar
1/4 cup reduced-sodium soy sauce
2 cups coarsely chopped cooked chicken
1/2 cup chopped red bell pepper
1/2 cup chopped water chestnuts
4 green onions, sliced diagonally into 1/4-inch slices
2 tablespoons chopped cilantro
12 leaves green leaf lettuce, washed and dried
1 cup Smucker's® Low Sugar Sweet Orange Marmalade, if desired
Peanut Chicken Lettuce Roll-Ups
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Instructions:
Break ramen noodles, save flavor packet for another use if desired. Cook noodles according to package directions; drain. Spray a large nonstick skillet with no-stick spray. Add ginger and garlic and cook on medium-high heat 1 minute. Add the peanut butter, rice vinegar and soy sauce, stirring over medium heat until well combined. Remove pan from heat. Add chicken, noodles, peppers, water chestnuts, onions and cilantro. Mix to combine well. Cool; cover and refrigerate. To serve, top each lettuce leaf with noodle salad; turn in sides and roll up. If desired, heat 1 cup marmalade in a microwave-safe bowl on HIGH (100-percent power) for 20 seconds or until melted. Serve as a dipping sauce for roll-ups.
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