Thai Chicken in Cabbage Leaves

The ground chicken filling has seasonings similar to those in larb, a popular Thai appetizer. Add sticky rice and sautéed fresh snow peas with chopped red bell pepper to complete the meal. Squeeze a lime wedge over the chicken for extra zip.

Yield: 4 servings (serving size: 4 stuffed leaves)

Ingredients

• 1  cup  water
• 3/4  cup  vertically sliced red onion
• 1  pound  ground chicken breast
• 3  tablespoons  finely chopped fresh mint
• 2  tablespoons  finely chopped fresh cilantro
• 3  tablespoons  fresh lime juice
• 4  teaspoons  Thai fish sauce
• 1/4  to 1/2 teaspoon crushed red pepper
• 16  napa (Chinese) cabbage leaves (about 1 head)
• Lime wedges (optional)

Preparation

1. Heat a nonstick skillet over medium-high heat. Add first 3 ingredients to pan. Cook 5 minutes or until chicken is done, stirring to crumble. Drain. Return chicken mixture to pan; stir in mint, cilantro, juice, fish sauce, and pepper.

2. Spoon about 3 tablespoons chicken mixture onto each cabbage leaf. Serve with lime wedges, if desired.

Nutritional Information

Calories:

147 (4% from fat)

Fat:

0.6g (sat 0.2g,mono 0.1g,poly 0.1g)

Protein:

26.7g

Carbohydrate:

8.5g

Fiber:

2.4g

Cholesterol:

66mg

Iron:

0.2mg

Sodium:

557mg

Calcium:

77mg