Asian Chicken Lettuce Wraps {Quick and Delish}
"Note: I love the texture of short grain rice for this recipe but if you'd rather use long grain rice (or any other rice you prefer, for that matter), that would work fine, too. The rice is basically there to sit in the bed of the lettuce and soak up all the delicious flavors and juices from the chicken mixture. Alternately, you could cut the carbs and serve without rice. Lean ground turkey could easily be subbed for the ground chicken. Also, if you can't find fresh basil readily (if it is off-season), use 1-2 teaspoons dried basil and add it when you cook the chicken with the jalapeno and lime zest...."
INGREDIENTS
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1 1/2 cups water
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1 cup short grain rice (i.e. sushi rice), rinsed
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1/2 teaspoon salt
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2 tablespoons fish sauce
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1 tablespoon reduced-sodium soy sauce
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3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
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1 1/2 tablespoons brown sugar
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1 teaspoon cornstarch
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1 pound ground chicken
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2 teaspoons vegetable or canola oil
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1 jalapeno stemmed, seeded, and minced (leave in the seeds if you like more heat)
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1/4 cup chopped fresh basil
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3 green onions, finely chopped
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12 Bibb or Boston lettuce leaves (about 1 head), washed
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