Lettuce Wraps With Chicken
1/2 Cup Water
1/2 Cup Instant Brown Rice
2 Teaspoons Sesame Oil
2 Pounds 93%-Lean Ground Chicken
1 Tablespoon Minced Fresh Ginger
1 (8 Ounce) Can Water Chestnuts, Rinsed And Chopped
1/2 Cup Chicken Broth
4 Tablespoons Hoisin Sauce
1 Teaspoon Five-Spice Powder
1/2 Teaspoon Sea Salt
2 Heads Boston Lettuce, Leaves Separated
1/2 Cup Chopped Fresh Herbs, Such As Cilantro, Basil, Mint And/Or Chive
Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add chicken and ginger; cook, crumbling with a wooden spoon, until the meat is cooked through, about 6 minutes. Stir in the cooked rice, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute.
To serve, spoon portions of the chicken mixture into lettuce leaves, top with herbs and roll into wraps.