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Pan-Fry

Chicken and Veggie Lettuce Cups
Ingredients
1 cup Hannaford Jasmine Rice, rinsed
1 3/4 cups plus 2 Tbsp. water, divided
Pinch salt
12 oz. Nature's Promise Ground White Chicken Meat
1 tsp. vegetable oil
1/2 cup finely chopped red onion
1/2 tsp. Nature's Promise Mango Habanero Seasoning
1 1/2 cups Hannaford Broccoli Slaw
4 oz. Hannaford Green Beans, chopped (about 1 cup)
1/4 cup Taste of Inspirations Tropical Teriyaki Sauce
2 Tbsp. chopped fresh cilantro
Iceberg lettuce leaves and lime wedges, for serving
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Chicken and Veggie Lettuce Cups

Chicken and Veggie Lettuce Cups

Chicken and Veggie Lettuce Cups
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:15 minutes
directions
1. Combine rice, 1 1/2 cups water, and the salt in a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until rice is tender, 12 to 14 minutes.
2. Meanwhile, cook chicken in a large nonstick skillet over medium-high heat, stirring to break up meat, until liquid evaporates, about 5 minutes. Stir in oil and continue to cook until lightly browned and cooked through, about 2 more minutes. Transfer to a bowl and set aside.
3. Add onion and seasoning to skillet and cook 2 minutes. Add 1/4 cup water, the slaw, and green beans and cook, stirring occasionally, until softened, about 5 minutes. Return chicken to skillet and add teriyaki sauce and remaining 2 tablespoons water; cook 2 minutes. Stir in cilantro and transfer to a bowl, then serve alongside rice, lettuce, and lime wedges.
Source: Hannaford fresh Magazine, July-August 2021
 
 
 
 
 
 
 
 
 
 
 
 
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