Thai Chicken in Cabbage Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
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