Thai Chicken in Cabbage Leaves

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 4 stuffed leaves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 4%
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 26.7g
  • Carbohydrate: 8.5g
  • Fiber: 2.4g
  • Cholesterol: 66mg
  • Iron: 0.2mg
  • Sodium: 557mg
  • Calcium: 77mg

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)

Preparation

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