Vietnamese Lettuce Wraps
2 Cups Uncooked White Rice
4 Cups Water
3 Tablespoons Vegetable Oil
2 Cloves Garlic, Minced
3 Skinless, Boneless Chicken Breast Halves – Cut Into Bite-Size Pieces
2 Tablespoons Soy Sauce, Or To Taste
½ Cup Dry-Roasted, Unsalted Peanuts
4 Large Leaves Of Iceberg Lettuce
1 (11 Ounce) Can Mandarin Oranges, Drained
Step 1 Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice stand, covered, while you finish the dish.
Step 2 Heat oil in a skillet over medium heat until shimmering, and cook and stir the garlic until fragrant, about 1 minute. Stir in the chicken, and cook and stir until seared and beginning to brown, about 5 minutes. Stir in soy sauce and peanuts, and cook and stir until the chicken is no longer pink inside, and the soy sauce has coated the chicken and peanuts, 5 more minutes. Remove the chicken mixture from the heat.
Step 3 Line 4 plates with lettuce leaves, and scoop 1 cup of cooked rice onto each leaf. Top with chicken-peanut mixture, and sprinkle each plate with mandarin orange slices.