This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT 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)|
|1/2 cup||low sodium chicken or vegetable broth|
|fresh ground black pepper|
|1/8 tsp||red pepper flakes|
|2 Tbsp||hoisin sauce|
|8 ounces||boneless skinless chicken thighs (diced)|
|1/4 medium||red bell pepper (diced)|
|1/4 cup||cilantro leaves|
|8 medium||leaves iceberg lettuce (rinsed and patted dry)|
Dice the red onion, carrot, celery, chicken, and bell pepper. (Be sure to put the chicken back in the refrigerator until ready to use.) Mince the fresh ginger. Rinse the lettuce leaves and pat dry, then return to the refrigerator until time to serve.
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 15 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 ginger, celery, and carrots. Cook for about 2 minutes, then add the chicken. Cook for another 1 minute, then add the chicken stock, soy sauce, and 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 499||Calories from Fat 79|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 70g||23%|
|Dietary Fiber 6g||23%|
|Vitamin A 143%||Vitamin C 51%|
|Calcium 9%||Iron 15%|
|Vitamin K 40 mcg||Potassium 970 mg|
|Magnesium 149 mg|