This chicken and rice dinner recipe is very versatile. Meat eaters and vegetarians can all sit on the same table at the same time to enjoy together.
These Sriracha chicken lettuce wraps will be on the table in 30 minutes. Can you believe it? Friends and family will never get enough of this healthy, simple and flavorful dinner. They will rave about it over and over again.
Total Time: 25 Minutes
Prep Time: 5 Minutes
Active Cook Time: 20 Minutes
I have used Sriracha sauce just purely for condiment throughout my whole life. My dad loves to put it into any stir-fry noodles like the Hong Kong stir-fry beef spaghetti.
This chicken and rice dinner recipe is very versatile. If Sriracha sauce is not your thing, you can replace it with BBQ sauce, buffalo wing sauce or even sweet and sour sauce. Whatever fits your bill, just go for it.
Before diving into the joy of cooking, let me share with you some important tips.
Hit the lettuce core to the counter which will allow you to take out the core easily.
Then, try your best to separate the leaves carefully without breaking them. As you get closer and closer to the core, it will get more and more difficult to pull the leaves
apart without breaking them. So, just cut the remaining head of lettuce in halves and separate the rest.
You can replace ground chicken with other ground meat.
Since everybody is going to assemble their lettuce wraps on their own, any vegetarians in your circles are welcome to join in. If so, switch chicken broth to the vegetable broth.
The yielded quantity on the package of the cooked wild rice is way off. Like in this recipe, it calls for 3 cups (25oz / 710g) of dried rice mix which yielded about 6 cups (50oz / 1.4kg) of cooked rice only instead of 8 1/4 cups (56oz / 1.5kg).
So, go by
the ratio of 1 cup (8oz / 237g) of dried rice mix yields 2 cups (17oz / 473g) of cooked rice.
Adjust your quantity of rice based on this ratio.
I only added 4 tablespoons Sriracha sauce into the chicken which is not a lot, especially for people love hot and spicy food. But there are a few family members in my family can't take too much heat in the food.
So, serving extra sauce along the side will make everybody happy. Do feel free to adjust the amount of Sriracha sauce per your preference.
1 Head Iceberg Lettuce (cored, separate into leaves and rinsed)
2 lbs (907g) Ground Chicken/Turkey
3 Cups (25oz / 710g) Wild Rice Mix (I used Royal Blend because the rice is par-boiled. It will be ready for serving in 20 minutes instead of 45 minutes)
4.5 cups (38oz / 1kg) Low Sodium Chicken Broth (typical package of broth is 2, 4 or 6 cups (17, 33 or 50oz / 473, 946 or 1,420g). Instead of buying extra broth, feel free to replace that half cup with water)
4 tablespoons Sriracha Sauce (plus more to serve on the side)
1 tablespoons Honey
3 teaspoons + 2 tablespoons Extra Virgin Olive Oil (divided)
1 pinch of Salt
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