1. In small heavy skillet, dry roast raw rice over moderate heat, stirring often until browned, 3 to 4 minutes. Remove rice to cool completely. Grind to a fine powder in pestal and mortar or spice grinder.
2. In small sauce pan, bring water to a boil over high heat. Add chicken and stir until it turns white, about 3 minutes. Drain chicken and save stock for another use.
3. In a bowl, mix together shallots, jalapenos, lime juice, fish sauce, sugar and black pepper. Add chicken and mix well. Stir in mint and cilantro.
4. Line a plate with lettuce leaves and mound chicken on top. Sprinkle the ground rice on top. Use lettuce to wrap salad and eat.
Serve with sweet chili garlic sauce if desired.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6|
|Calories from Fat: 5 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 6.9mg||2 %|
|Sodium 254.6mg||9 %|
|Potassium 380.2mg||10 %|
|Total Carbohydrate 8.5g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 5.9g|
|Protein 4.8g||7 %|
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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: 53
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