Asian Chicken Lettuce Wraps
Garlic-ginger infused chicken and rice served in a crisp lettuce wrap
Ingredients
- 2 cups water
- 1 cup long grain white rice
- 14 oz boneless skinless chicken thighs
- 7 oz boneless skinless chicken breast
- 2 Tbsp vegetable oil
- 1 tsp garlic minced
- 1 tsp ginger minced
- 6 large iceberg lettuce leaves
Instructions
- Preheat oven to 375°F.
- In stockpot over high heat, bring water to a boil. Add rice. Stir. Return to a boil. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes. Remove from heat. Let stand 10 minutes. Fluff with fork.
- While rice is cooking, on a sheet pan coated with cooking spray, place chicken in single layer. Coat chicken with cooking spray. Bake until internal temperature reaches 165 F and juices run clear, 12-15 minutes. Cool. Dice into small pieces
- In sauté pan or wok over high heat, heat oil. Add chicken, garlic, and ginger. Stir-fry until browned, 1-2 minutes.
- To serve, fill each lettuce leaf with ½ cup of rice and ½ cup of chicken.
Nutrition
Calories: 280kcalCarbohydrates: 27gProtein: 22gFat: 10gSaturated Fat: 1gTrans Fat: -1gCholesterol: 85mgSodium: 70mgFiber: 0gSugar: 0.5g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.