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Thai Chicken in Cabbage Leaves

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield 4 servings (serving size: 4 stuffed leaves)
The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.

Ingredients

  • 1 cup water
  • 3/4 cup vertically sliced red onion
  • 1 pound ground chicken breast
  • 3 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 4 teaspoons Thai fish sauce
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 16 napa (Chinese) cabbage leaves (about 1 head)
  • Lime wedges (optional)

Nutrition Information

  • calories 147
  • caloriesfromfat 4 %
  • fat 0.6 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 26.7 g
  • carbohydrate 8.5 g
  • fiber 2.4 g
  • cholesterol 66 mg
  • iron 0.2 mg
  • sodium 557 mg
  • calcium 77 mg

How to Make It

  1. Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.

  2. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.