In our effort to eat healthy and clean (cleaner) for the new year, I have set out on the quest to find some extra delicious recipes to make the transition from the gooey, rich recipes we enjoyed during the holiday season.
When I read the description with these Asian Chicken Lettuce Wraps and how Melanie would request this recipe for her birthday dinner out of all her other divine recipes, I knew it would be a winner.
The flavors combine to create a fresh, savory "POW" sensation in your mouth with the fresh basil combined with the fish sauce and other seasonings.
We loved it and I urge you to make this right away - it's that good!
Healthy Asian Chicken Lettuce Wraps
2 cups water
1 cup rice
1/2 teaspoons salt
2 Tablespoons fish sauce
1 Tablespoon soy sauce
3 Tablespoons fresh lime juice plus fresh lime zest (about 3-4 limes)
1 1/2 Tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground chicken (you could use ground turkey too)
2 teaspoons oil
1 jalapeno stemmed, seeded, and minced
1/2 cup chopped fresh basil
3 green onions, finely chopped
12 lettuce leaves, about 1 head, Bibb or Boston
1. Boil rice, water and salt in a saucepan. Cover, reduce heat to low and cook for 20 minutes.
2. Mix the fish sauce, soy sauce, lime juice, brown sugar and cornstarch together in a small bowl and set aside.
3. Heat the oil in a skillet over medium heat, add the chicken, jalapeno, and lime zest and cook, breaking up the meat. Cook until the chicken is no longer pink, about five minutes.
4. Whisk the fish sauce to recombine; add it to the skillet and cook over medium-high heat, stirring constantly, until the sauce has thickened, a minute or two. Off the heat, stir in the fresh basil and scallions.
5. To serve, open a lettuce leaf, place a small scoop of rice on the bed of lettuce and top with some of the warm chicken mixture.