Chicken and Brown Rice Lettuce Wraps
Submitted By: DishyDelishy
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1/2 cup brown, instant rice, uncooked
1/4 cup soy sauce, reduced-sodium
1 tablespoon lime juice
1 tablespoon ginger, fresh, grated, peeled
2 teaspoon hoisin sauce
2 teaspoon oil, dark sesame
1 teaspoon oil, canola
1 pound ground chicken
1 cup green onions, chopped
1/2 large red pepper chopped
1 tablespoon garlic, minced
8 oz water chestnuts drained and chopped
15 large lettuce leaves
5 tablespoon peanut sauce
Cook rice according to package directions, omitting salt and fat. Spread evenly on jelly-roll pan, and refrigerate until chilled.
Combine soy sauce and next 4 ingredients, stirring with a whisk; set aside.
While rice chills, heat canola oil in a large nonstick skillet over medium heat. Add chicken and next 3 ingredients; cook 10 to 12 minutes or until chicken is done. Stir in water chestnuts.
To assemble, spoon about 2 tablespoons chilled rice into each lettuce leaf; top each with 1/4 cup chicken mixture. Roll up. Serve lettuce rolls with reserved soy sauce mixture and peanut sauce.
Yield: 5 servings (serving size: 3 lettuce rolls, about 1 tablespoon soy sauce mixture, and 1 tablespoon peanut sauce).