Five-Spice Chicken Lettuce Wraps

Ingredients

1/2 cup uncooked brown rice or

1 cup cooked

2 teaspoons sesame oil

1 pound cooked chicken breast or thigh meat, cut into small cubes

1 tablespoon minced fresh ginger or ½ tablespoon dried ground ginger

1 large red bell pepper

8-ounce can water chestnuts

1/2 cup chicken broth

2 tablespoons hoisin sauce (a sweet Asian barbecue sauce)

1 teaspoon five-spice powder (a mix of cinnamon, fennel seed, cloves, star anise, peppercorns)

1/2 teaspoon salt

2 heads romaine, Boston or iceberg lettuce

1/2 cup chopped fresh herbs

1 large carrot, shredded

Serves: 4

Cook rice according to instructions.

Meanwhile, heat oil in a large nonstick pan over medium-high heat.

Add chicken and ginger. Cook until chicken is cooked through, about 6 minutes.

Stir in cooked rice, bell pepper, water chestnuts, broth, hoisin sauce, five-spice powder and salt.

Cook until heated through, about 1 minute.

To serve, spoon chicken mixture onto lettuce leaves.

Top with herbs and carrot.

Roll into wraps.

Use ground turkey instead of chicken, if desired.