• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Thai Light Spicy Chicken and Vegetable Bundles

  • Recipe Submitted by on

Category: Asian, Appetizers

 Ingredients List

  • 1/3 c Green onions; finely chopped
  • 1/4 c Chopped fresh cilantro;
  • -plus 2 tablespoons
  • 1/4 c Fresh lime juice
  • 3 lg Garlic cloves; minced
  • 2 tb Jalapenos; seeded and minced
  • 2 tb Hoisin sauce
  • H
  • 14 1/2 oz Low-salt chicken broth;
  • -canned
  • 12 lg Green cabbage leaves; ribs
  • -trimmed
  • 4 oz Thin green beans, trimmed;
  • -thinly sliced
  • 1/2 lb Chicken white meat; ground


"Based on the classsic dish called larb, this appetizer is easy to put
Be generous with the green onion. Combine first 6 ingredients in medium
bowl. Set sauce aside.
Bring broth to boil in large saucepan. Working in abatches, add cabbage
leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using
slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat
dry. Add beans to broth in pan; simmer until tender, about 2 minutes. Using
slotted spoon, add beans to sauce.
Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over
medium heat until cooked through, breaking up meat with spoon, about 3
minutes. Drain chicken; add to sauce. Season with salt. Cool.
The above can be prepared about 3 hours ahead. Cover the chicken mixture
and cabbage leaves separately; chill. Bring to room temperature before
making bundles. No further cooking is required. Just the final assembly.
Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture
in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Repeat
with remaining 11 cabbage leaves and chicken mixture.

2 rolls per serving 184 cals (total fat 5 g)
NOTES : Lane Crowther's Thai Light Menu For Six
Spicy Chicken and Vegetable Bundles
Sea Bass with Curry and Ginger
Five-Vegetable Stir-fry
( Herbal Iced Tea )
Orange-Blossom Oranges
[776 total cals; 90 g or 12% fat]

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