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.
For more ways to enjoy peanut butter, visit www.smuckers.com or www.jif.com
For more fitness tips from Kelli Calabrese, visit www.kellicalabrese.com
This farm news was published in the June 7, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.