1 lb boneless skinless chicken breasts
1 tbsp EACH soy sauce and oyster sauce
2 tbsps EACH lime juice and water
1/2 tsp hot chili paste
3 cloves garlic, minced
2 tbsps grated ginger root
1 tsp sesame oil
1 tbsp vegetable oil
2 green onions, chopped
1 carrot, sliced in thin strips
1 red pepper, sliced in thin strips
1/4 English cucumber, sliced in thin strips
Fresh basil, cilantro or mint leaves
12 lettuce leaves
Thai Dipping Sauce
Put chicken in a resealable plastic bag. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken. Close bag and refrigerate overnight.
Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 170F. Remove from heat and let stand 10 minutes. Slice chicken diagonally into thin strips and arrange on a warm platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.
Each person makes their own rolls by spooning hoisin sauce on a lettuce leaf and topping it with chicken, vegetables and basil/cilantro/mint. Roll the lettuce around the filling like a tortilla. Dip in hoisin sauce, peanut sauce or Thai dipping sauce and eat rolls with your hands.