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Asian Chicken Lettuce Wraps Recipe

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This recipe for Asian Chicken Lettuce Wraps is from Bowman Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. water
1 c. short grain rice (i.e. sushi rice), rinsed
1/2 tsp salt

2 T. fish sauce
1 T. reduced sodium soy sauce
3 T. fresh lime juice
2 tsp fresh lime zest (from 3-4 limes)
1 1/2 T. brown sugar
1 tsp cornstarch
1 lb. ground chicken or turkey

2 tsp veg or canola oil
1/4 c. chopped fresh basil
3 green onions finely chopped
1 jalapeno, stemmed, seeded & minced (Optional)

12 Bibb or Boston lettuce leaves (about 1 head), washed
Directions:
Directions:
In a medium saucepan, bring the water, salt, & rice to a boil, high heat. Cover, reduce heat to low & cook 10 minutes. Remove rice from the heat & let sit, covered until tender, another 10-15 minutes.

Whisk the fish sauce, soy sauce, lime juice, brown sugar & cornstarch together in a small bowl & set aside.

Heat the oil in a 12" skillet over medium heat until shimmering. Add the chicken/turkey, (jalapeno), and lime zest & cook, breaking up the meat into small pieces with a wooden spoon, until the meat is no longer pink, about 5 minutes.

Whisk the fish sauce/lime mixture to recombine; add it to the skillet & cook over medium high heat, stirring constantly, until the sauce has thickened, 1-2 minutes. Off the heat, stir in the fresh basil & scallions. To serve, open up a lettuce leaf, place a small scoop of rice on the bed of lettuce & top with some of the warm meat mixture.
Personal Notes:
Personal Notes:
Olivia's all time favorite dinner!

 

 

 

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