1 tablespoon (15 mL) vegetable oil
2 teaspoons (10 mL) minced fresh ginger, divided
1 pound (500 g) boneless skinless chicken breasts
3 seedless oranges, peeled and sliced thin or 1 can (425 g) mandarin oranges, drained
1 small red onion, sliced into thin rings
1 teaspoon (5 mL) crushed red pepper flakes
2 cloves garlic, minced
1/2 teaspoon (2 mL) salt
6 to 12 fresh mint leaves, torn
Juice of 1 lime
1/2 teaspoon (2 mL) Thai Kitchen® Premium Fish Sauce
1 head Boston lettuce, washed, patted dry and separated into leaves
HEAT oil in large skillet on medium-high heat. Add 1 teaspoon (2 mL) of the ginger; stir fry 30 seconds. Add chicken; cook 4 minutes on each side or until browned and just cooked through. Remove from skillet. Cool slightly, then cut it into 1/2-inch (1.25 cm) slices.
PLACE chicken, orange slices and red onion in large bowl. Add crushed red pepper, garlic, remaining 1 teaspoon ginger, salt and mint leaves; toss gently. Drizzle with lime juice and fish sauce; toss again.
LINE platter with lettuce leaves. Spoon chicken mixture over lettuce. Serve immediately.