Think of those delicious Asian lettuce wraps from P.F. Changs, add a Thai twist, and you've got this recipe. They come together very quickly and have an exotic, I-can't-believe-I-made-this-and-didn't-order-it-from-a-restaurant taste. The jalapeno gives it just enough spice and the lime and basil are just so fresh tasting. My husband took seconds. That should say it all. Especially since he's not in the fish sauce fan club. The end balance of flavors, though, works great and with the crunchy lettuce wrap on the outside it's a great light dinner, lunch or appetizer.
1 cup minute brown rice
1 lb ground chicken (not 99% lean. Ground turkey works too)
2 tsp canola oil
1 japapeno chile, stemmed, seeded and minced
2 teaspoons grated lime zest
3 T fresh lime juice from 2 limes
2 T fish sauce
1 T soy sauce
1 1/2 T brown sugar
1 tsp cornstarch
1/4 cup chopped fresh basil
3 green onions, sliced thin
1 head Bibb or Boston lettuce leaves
1. Cook brown rice according to package directions
2. In a medium bowl, mash the ground chicken with the back of a spoon until smooth and no strand-like pieces of meat remain.
3. Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the ground chicken, chile and lime zest and cook, breaking up the meat into small pieces, until no longer pink, about 5 minutes.
4. Whisk the lime juice, fish sauce, brown sugar and cornstarch together, then add the mixture to the skillet and cook, stirring constantly, until the sauce has thickened, about 45 seconds. Off the heat, stir in the basil and green onions. Serve the chicken filling with the rice and lettuce leaves.
Source: America's Test Kitchen Healthy Family Cookbook
Source: America's Test Kitchen Healthy Family Cookbook
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