Asian Chicken-Brown Rice Lettuce Wraps

Yield: 5 servings (serving size: 3 lettuce rolls, about 1 tablespoon soy sauce mixture, and 1 tablespoon peanut sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 28%
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Protein: 24g
  • Carbohydrate: 21.6g
  • Fiber: 3.5g
  • Cholesterol: 53mg
  • Iron: 0.9mg
  • Sodium: 631mg
  • Calcium: 37mg


  • 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. 1. Cook rice according to package directions, omitting salt and fat. Spread evenly on jelly-roll pan, and refrigerate until chilled.
  2. 2. Combine soy sauce and next 4 ingredients, stirring with a whisk; set aside.
  3. 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. 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.
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