Ingredients
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1
|
cup
|
Carolina® Whole Grain Brown Rice
|
|
1
|
tsp
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peanut oil
|
|
1
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each
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garlic clove, chopped
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|
1
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Tbsp
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fresh ginger root, grated
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|
1/2
|
lb
|
ground chicken
|
|
2
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Tbsps
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soy sauce
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|
1
|
can
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(8 oz.) sliced water chestnuts, drained and chopped
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|
1/2
|
cup
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fresh cilantro leaves, chopped
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|
1
|
Tbsp
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Asian style hot chili sesame oil
|
|
8
|
each
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lettuce leaves
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|
|
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lime wedges
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|
|
|
fresh mint leaves, chopped
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Cooking Directions
Prepare rice per package directions.
Heat oil in a medium non-stick wok or skillet over medium-high heat. Add garlic and ginger and sauté 30 seconds. Add chicken and cook until no longer pink, stirring to break-up any clumps. Add cooked rice, stir in soy sauce, waterchestnuts, cilantro and sesame oil. Place about ½ cup mixture into each lettuce leave. Garnish with a lime wedge and chopped mint.
Options: Use light soy sauce to decrease sodium. Substitute hoisin or teriyaki sauce for the soy sauce. Use pita halves or tortillas instead of lettuce. Serve on a bed of spinach or shredded lettuce for a healthy salad entree.