Asian Chicken Lettuce Wraps
1. Bring water, rice and salt to boil in small sauce pan over high heat. cover, reduce heat to low, and cook for 10 minutes. remove rice from heat and let sit, covered, until tender, about 15 min.
2. Meanwhile, wisk fish sauce, sugar, lime juice, and corn starch together in small bowl and set aside. in medium bowl, mash ground chicken using back of spoon until smooth and no strand like pieces of meet remain.
3. Heat oil in 8" non stick skillet over medium heat until simmering. Add chicken, lime zest, and chili and cook, breaking up meat into small pieces with wooden spoon until chicken is no longer pink, about 5 minutes.
4. Wisk fish sauce mixture to recombine, then add to skillet and cook, stirring constantly, until sauce has thickened, about 45 seconds. Off heat, stir in basil and scallions. Transfer chicken to shallow serving bowl and serve with rice and lettuce leaves.
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 419 | ||
Calories from Fat: 101 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 97.5mg | 30 % | |
Sodium 1145.4mg | 39 % | |
Potassium 871.3mg | 23 % | |
Total Carbohydrate 54.5g | 16 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 51.4g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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