Teriyaki Chicken & Rice Lettuce Wraps
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Calories400
Total Fat15g
Saturated Fat3.5g
Trans Fat0g
Cholesterol100mg
Sodium420mg
Total Carbs36g
Dietary Fiber3g
Sugars5g
Protein28g
Vitamin D0mcg
Calcium69mg
Iron4mg
Potassium872mg
- 1 lb. ground chicken
- 1 clove garlic, finely chopped
- 1/2 tsp. ground ginger
- 1 Tbsp. oil
- 1 cup frozen shelled edamame, thawed
- 1 cup thinly sliced red cabbage
- 1 3/4 cups water
- 1 package Knorr® Asian Sides™ - Teriyaki Rice
- 1 head Boston lettuce, separated into leaves
- 1 SEASON ground chicken with garlic, ginger and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, breaking up with a wooden spoon and stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.<BR><BR>
- 2 ADD edamame and red cabbage to skillet and cook over medium heat, stirring occasionally, 2 minutes. Add water and Knorr® Asian Sides-Teriyaki Rice to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender.
- 3 STIR in chicken; let stand 2 minutes. Fill lettuce leaves with chicken mixture. Sprinkle, if desired, with sesame seeds, sliced scallions and sriracha; now it's delicious. Dig in!
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