- 1 lb ground chicken
- 1 small jalapeno, seeded and diced
- ¼ sweet red pepper, diced
- 2 tablespoons minced fresh garlic
- 1 - 2 teaspoons minced fresh ginger (optional)
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 4 teaspoons sugar
- 2 tablespoons water
- Fresh basil (about ¼ to ½ cup torn up leaves - must be fresh!)
- 1½ cups uncooked white/brown rice
- Large pliable lettuce leaves, washed (Boston Bibb, Green Leaf, Iceberg, Butter)
- Cook your rice according to package directions.
- In small bowl, combine soy sauce, olive oil, sugar, and water. Stir and set aside.
- In large nonstick skillet, brown together the chicken, jalapeno, red pepper, garlic, and ginger over medium heat. After 1 or 2 minutes, add your soy sauce mixture to the meat mixture and stir.
- When chicken is cooked through, take pan off heat. Add rice to chicken and stir until combined. (The original recipe calls for 2 cups cooked rice, but you can add more if you have more than that in your pot). Stir in basil.
- Roll up into lettuce leaves and top with additional basil, if desired.
Source: The Kitchen Snob
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