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Sambal Chicken Wraps


½ cup light brown sugar, packed

½ cup rice wine vinegar

⅓ cup hot chili paste

¼ cup fish sauce

¼ cup Sriracha

2 teaspoons minced ginger

1½ pounds skinless, boneless chicken thighs


  1. Prepare grill for medium-high heat.
  2. In large bowl, whisk together brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger. Add chicken and toss to coat.
  3. Remove chicken and transfer marinade to small saucepan. Bring to boil over medium heat. Reduce heat, and simmer until reduced by half, approximately 7-10 minutes.
  4. Grill chicken, turning and basting often with reduced marinade, until cooked through, approximately 8-10 minutes.
  5. Cut chicken into strips and place in lettuce cups with sticky rice, pickled onions and peppers.
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