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Asian Chicken-Brown Rice Lettuce Wraps

Oxmoor House
Prep time 11 mins
Cook time 31 mins
Yield 5 servings (serving size: 3 lettuce rolls, about 1 tablespoon soy sauce mixture, and 1 tablespoon peanut sauce)

Ingredients

  • 1/2 cup uncooked instant brown rice
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons hoisin sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon canola oil
  • 1 pound ground chicken breast
  • 1 cup chopped green onions
  • 1/2 cup chopped red bell pepper (about 1/2 large)
  • 1 tablespoon minced garlic
  • 1 (8-ounce) can sliced water chestnuts, drained and chopped
  • 15 large crisp iceberg lettuce leaves
  • 5 tablespoons peanut sauce (such as House of Tsang)

Nutrition Information

  • calories 253
  • caloriesfromfat 28 %
  • fat 7.9 g
  • satfat 1.2 g
  • protein 24 g
  • carbohydrate 21.6 g
  • fiber 3.5 g
  • cholesterol 53 mg
  • iron 0.9 mg
  • sodium 631 mg
  • calcium 37 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat. Spread evenly on jelly-roll pan, and refrigerate until chilled.

  2. Combine soy sauce and next 4 ingredients, stirring with a whisk; set aside.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection