Asian Chicken-Brown Rice Lettuce Wraps

Asian Chicken-Brown Rice Lettuce Wraps Recipe
Oxmoor House


5 servings (serving size: 3 lettuce rolls, about 1 tablespoon soy sauce mixture, and 1 tablespoon peanut sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 31 Minutes

Nutritional 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


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)


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.

Carolyn Williams,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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