This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"It is said that the effect of eating too much lettuce is soporific.",
-Beatrix Potter, Author
These lettuce wraps have recently become a very popular dish in large chain Chinese restaurants like P.F. Chang's. This is an easy version for you to cook at home, and by adding the rice to the dish it makes a complete meal.
The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).
Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.
The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.
Servings = 2 | Serving size =4 wraps
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftover filling will keep in the refrigerator for 2-3 days. Reheat gently.
|1/3 cup||brown rice|
|2 tsp||sesame oil|
|1 medium||red onion (diced)|
|1 large||carrot (diced)|
|2 large||ribs celery (diced)|
|2 Tbsp||fresh ginger (minced)|
|8 ounces||boneless skinless chicken thighs (diced)|
|1/2 cup||low-sodium chicken stock|
|fresh ground black pepper (to taste)|
|1/8 tsp||red pepper flakes|
|3 Tbsp||hoisin sauce|
|1 large||red bell pepper (diced)|
|1/4 cup||cilantro leaves|
|8 medium||leaves iceberg lettuce (rinsed and patted dry)|
In a medium sauce pan, bring the water to a boil, then stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 20 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.
While the rice is cooking, place sesame oil in a large skillet over medium-high heat.
Add the onion and cook, stirring frequently, to caramelize the onion. Do not allow the onion to burn.
When the onion is well caramelized, reduce the heat to medium and add the carrots, celery, and ginger.
Cook for about 2 minutes, then add the chicken and stir.
Cook for another 1 minute, then add the chicken stock, black pepper, red pepper flakes, hoisin sauce, and stir, then add the water and reduce heat to medium-low.
Partially cover and cook for about 10-15 minutes, or until the water is nearly evaporated.
Add the red pepper, stir, and add the cooked rice. Cook for 1 minute to heat through and serve in a large bowl with 4 lettuce leaves per serving on the size.
To eat, scoop chicken and rice mixture into the lettuce cups, add about a tablespoon of cilantro for each cup, roll, and chow down!
Serving size = 4 wraps
Servings = 2
Amount Per Serving
|Calories 424||Calories from Fat 103|
|% Daily Value|
|Total Fat 11g||19%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 52g||16%|
|Dietary Fiber 8g||25%|
|Vitamin A 174%||Vitamin C 192%|
|Calcium 9%||Iron 17%|
|Vitamin K 42 mcg||Potassium 962 mg|
|Magnesium 109 mg|