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Asian Chicken Lettuce Wraps
with Chinese Black Rice
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 640 Cals/serving
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There are just so many ways to eat. For this dish, we’re making it easy. You’ll sauté chicken with traditional aromatics, top it with bright, peppery watermelon radishes and crunchy jicama then serve it on a leaf of crispy butter lettuce. Simply roll the leaf around the filling, pick it up and enjoy. You may not even need utensils for this one, chefs.
Get Cooking
fresh
ingredients
Title
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¾ cup Chinese Black Rice
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2 Scallions
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1 1-Inch Piece Ginger
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1 bunch Cilantro
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1 head Butter Lettuce
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1 Lime
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1 Watermelon Radish
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½ bulb Jicama
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10 oz Ground Chicken
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3 Tbsps Sweet Chili Sauce
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2 tsps Sesame Oil
step-by-step
instructions
1
Cook the rice:
Heat a medium pot of salted water to boiling on high. Add the rice and cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside as you continue cooking.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Cut off and discard the root of the lettuce, then separate the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel the jicama and cut into thin matchsticks. Thinly slice the watermelon radish and place in a bowl of ice water.
3
Cook the aromatics:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the white bottoms of the scallions and ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Cook the chicken:
Add the chicken and cook, frequently breaking apart with a spoon, 2 to 4 minutes, or until browned and cooked through. Stir in the sweet chili sauce, lime zest, the juice of 1 lime wedge and half the sesame oil. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Set aside in a warm place as you continue cooking.
5
Make the salad:
Drain and dry the watermelon radishes. Place them in a medium bowl along with the jicama, remaining sesame oil, the juice of the remaining lime wedges and half the cilantro. Season with salt and pepper to taste and toss to thoroughly coat.
6
Finish & plate your dish:
Add the green tops of the scallions, remaining cilantro and a drizzle of olive oil to the cooked rice. Season with salt and pepper to taste and stir to combine. To plate your dish, place a few lettuce leaves on each plate, fill each with some of the chicken mixture and top with some of the salad. Serve with the dressed forbidden rice on the side. Enjoy!
1
Cook the rice:
Heat a medium pot of salted water to boiling on high. Add the rice and cook 27 to 29 minutes, or until tender. Drain thoroughly and set aside as you continue cooking.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Trim off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the ginger. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. Cut off and discard the root of the lettuce, then separate the leaves. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lime. Peel the jicama and cut into thin matchsticks. Thinly slice the watermelon radish and place in a bowl of ice water.
3
Cook the aromatics:
While the rice continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the white bottoms of the scallions and ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
4
Cook the chicken:
Add the chicken and cook, frequently breaking apart with a spoon, 2 to 4 minutes, or until browned and cooked through. Stir in the sweet chili sauce, lime zest, the juice of 1 lime wedge and half the sesame oil. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Set aside in a warm place as you continue cooking.
5
Make the salad:
Drain and dry the watermelon radishes. Place them in a medium bowl along with the jicama, remaining sesame oil, the juice of the remaining lime wedges and half the cilantro. Season with salt and pepper to taste and toss to thoroughly coat.
6
Finish & plate your dish:
Add the green tops of the scallions, remaining cilantro and a drizzle of olive oil to the cooked rice. Season with salt and pepper to taste and stir to combine. To plate your dish, place a few lettuce leaves on each plate, fill each with some of the chicken mixture and top with some of the salad. Serve with the dressed forbidden rice on the side. Enjoy!
Tips from Home Chefs
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