Peanut Chicken Lettuce Wraps with Cilantro Lime Rice
Ingredients
Filling
- 1 lb ground chicken
- 3 cloves garlic minced
- 1 tsp ginger minced
- 1 tbsp sesame oil
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 tsp chili garlic sauce
- 1 tsp siracha (optional)
- 8 oz water chestnuts drained & roughly chopped
- salt & pepper to taste
- ½ cup roasted peanuts roughly chopped
- 2 green onions thinly sliced
- 1 head butter lettuce rinsed
- cilantro rinsed & roughly chopped
Cilantro Lime Rice
- 2 cups jasmine rice
- 1 lime zest
- 1 tbsp cilantro rinse & roughly chopped
Instructions
- Make the rice: Rinse jasmine rice with water. Drain. Pour into a medium pot with 5 cups salted water. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 12 minutes, until rice is tender and water has been absorbed. Remove from heat, add lime zest and cilantro and fluff with a fork. Set aside and keep warm.
- While rice is cooking, heat sesame oil in a large skillet over medium high heat. Add chicken and cook until browned, about 5 minutes. Drain any excess fat.
- Stir in garlic, ginger, soy sauce, hoisin sauce, rice wine vinegar, lime juice, chili garlic sauce, and siracha. Cook for 2-3 minutes, stirring frequently.
- Add the water chestnuts and green onion, reserving a tablespoon of the green onion for later. Cook another 1-2 minutes, until chestnuts have softened.
- Remove from heat and stir in peanuts, leaving a tablespoon or so for garnish. Add salt and pepper to taste.
- Assemble the wraps: Place two or three large spoonfuls of cilantro lime rice on top of a stack of 2-3 butter lettuce leaves. Top with heaping tablespoons of the chicken filling. Garnish with the remaining green onion, peanuts, and some fresh cilantro. Serve immediately.
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