From “Light & Healthy 2010,” by the editors of Cook’s Illustrated magazine (subscribe at ). Serves 4.
Ingredients
1 1/2 cups water
1 cup short-grain rice, such as sushi rice, rinsed
3 tablespoons fish sauce
3 tablespoons fresh lime juice plus 2 teaspoons grated lime zest (about 2 limes)
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground chicken
2 teaspoons canola oil
1 Thai or jalapeño chile, stemmed, seeded and minced
1/4 cup chopped fresh basil
3 scallions, sliced thin
12 bibb or Boston lettuce leaves (about 1 head)
Directions
Bring the water and rice to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and cook for 10 minutes. Remove the rice from the heat and let sit, covered, until tender, about 15 minutes.
While the rice sits off the heat, whisk the fish sauce, lime juice, brown sugar and cornstarch together in a small bowl, and set aside. In a medium bowl, mash the ground chicken using the back of a spoon until smooth and no strand-like pieces of meat remain.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chicken, chile and lime zest, and cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is no longer pink, about 5 minutes.
Whisk the fish sauce mixture to recombine, then add it to the skillet and cook, stirring constantly, until the sauce has thickened, about 45 seconds. Off the heat, stir in the basil and scallions. Transfer the chicken to a shallow serving bowl and serve with the rice and lettuce leaves.
Per serving: 430 calories; 15g fat (4.5g saturated) 135mg cholesterol; 50g carbohydrates; 25g protein; 2g fiber; 520mg sodium.
