Side Pannel
Thai Light Spicy Chicken and Vegetable Bundles
Thai Light Spicy Chicken and Vegetable Bundles
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
"Based on the classsic dish called larb, this appetizer is easy to put
together."
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]
together."
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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