Asian Lettuce Wraps

Serves 6
1 Member Rating

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1 cup Blue Ribbon® White Rice
1 3/4 cups chicken broth
1/4 cup water
1 Tbsp cornstarch
1/2 cup teriyaki sauce
1 lb boneless skinless chicken breast, thinly sliced 1 x 1/4 inch
1 can (8 oz.) sliced water chestnuts, drained
2 Tbsps vegetable oil
1 rice noodles
4 carrot, grated
2 iceberg lettuce leaves

Cooking Directions

Prepare rice according to package directions, using chicken broth as cooking liquid.

Meanwhile, whisk together the water and cornstarch in a large bowl until smooth. Stir in Teriyaki sauce. Add the chicken and water chestnuts and stir to coat. Marinate for 30 minutes in the refrigerator.

Stir-fry small batches of the chicken in hot oil in a large skillet until it is no longer pink.

Arrange the rice, rice noodles, carrots, chicken and lettuce leaves on a serving platter.

To prepare the lettuce wraps, a lettuce leaf is layered with rice, rice noodles, carrots and chicken and then rolled. A dipping sauce may be served.