Mini Chicken Lettuce Wraps

2 tablespoons rice vinegar
1 tablespoon sugar
Coarse salt and ground pepper
1 medium carrot, cut into matchsticks
1/2 green mango, peeled and cut into matchsticks
1 tablespoon vegetable oil, plus more for grill grates
2 tablespoons fresh lime juice
1 tablespoon minced peeled fresh ginger
3 thin chicken cutlets (about 3 ounces each)
24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
1/4 cup fresh cilantro leaves

In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.

Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.

Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Helpful Hint: If you can’t locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

Spicy Peanut Chicken Kabobs

1/4 cup reduced-fat creamy peanut butter
3 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1-1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 garlic clove, minced
1 large onion, finely chopped
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce.

If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until no longer pink, turning once. Brush with reserved sauce before serving. Yield: 8 appetizers.

Indonesian Pasta

1/2 c chicken broth
2 jalapeno peppers, seeded and chopped
2 Tbsp soy sauce
1 Tbsp peanut butter
1 Tbsp dried minced onion
1 Tbsp lemon juice
1/4 tsp brown sugar
18 fresh cut asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 tsp olive oil
6 oz uncooked angel hair pasta
1/2 c sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm. In a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Meanwhile, cook pasta according to package directions. Add green onions to the asparagus mixture; saute for 2-3 minutes or until vegetables are crisp-tender. Drain pasta; toss with vegetable mixture and reserved sauce.