Asian Lettuce Wraps - Low Sodium Version

Servings: 2 | Serving size: 4 wraps

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftover filling will keep in the refrigerator for 2-3 days. Reheat gently.

Dice the red onion, carrot, celery, chicken, and bell pepper. (Be sure to put the chicken back in the refrigerator until ready to use.) Mince the fresh ginger. Rinse the lettuce leaves and pat dry, then return to the refrigerator until time to serve.

In a medium sauce pan, bring the water to a boil, then stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place sesame oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, to caramelize the onion. Do not allow the onion to burn.

When the onion is well caramelized, reduce the heat to medium and add the ginger, celery, and carrots. Cook for about 2 minutes, then add the chicken. Cook for another 1 minute, then add the chicken stock, soy sauce, and hoisin sauce, and stir, then add the water and reduce heat to medium-low.

Partially cover and cook for about 10-15 minutes, or until the water is nearly evaporated.

Add the red pepper, stir, and add the cooked rice. Cook for 1 minute to heat through and serve in a large bowl with 4 lettuce leaves per serving on the size.

To eat, scoop chicken and rice mixture into the lettuce cups, add about a tablespoon of cilantro for each cup, roll, and chow down!