Asian-Inspired Chicken Lettuce Wraps

Rinse 1 cup of jasmine rice under cold water until water runs clear. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

While rice cooks, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger.

Dice 12 oz of boneless skinless chicken breast into small ¼-inch pieces.

Finely dice 1 medium red bell pepper, drain and chop 8 oz of water chestnuts, slice 4 stalks of green onions, and julienne 2 medium carrots.

In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of sriracha sauce.

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes until no longer pink and slightly browned.

Add the minced garlic and grated ginger to the skillet and stir-fry for 30 seconds until fragrant.

Add the diced bell pepper and julienned carrots to the skillet and stir-fry for 2-3 minutes until slightly softened.

Add the chopped water chestnuts and sauce mixture to the skillet. Stir well to combine and cook for 2 minutes until the sauce thickens slightly.

Stir in half of the sliced green onions and remove from heat.

Wash and dry 12 large butter lettuce leaves.

To serve, place a small scoop of jasmine rice in each lettuce leaf, top with the chicken mixture, and garnish with remaining green onions, 1 tablespoon of sesame seeds, and a squeeze of lime juice from 1 whole lime.