Asian Chicken-Brown Rice Lettuce Wraps

Prep Time: 11 Minutes

Cook Time: 31 Minutes

Ready In: 42 Minutes

Servings: 5

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)

Directions:

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.

By RecipeOfHealth.com