Ingredients
- ⅔ cup fresh lime juice
- ⅓ cup fish sauce (Nam Pla)
- 1 tablespoon sugar
- 2 teaspoons Thai roasted chili paste in oil or chili-garlic sauce
- ¾ cup canned chicken broth, low-salt
- 1 ½ pounds chicken, ground
- 2 cups Mann’s Shredded Brussels Sprouts
- 1 cup green onions, thinly sliced
- ¾ cup shallots, thinly sliced
- 3 tablespoons fresh lemongrass. minced
- 1 tablespoon Thai chilies or serrano chilies, thinly sliced
- ½ cup fresh cilantro leaves, chopped
- ⅓ cup fresh mint leaves, chopped
- 2 heads Mann’s RomaCrunch® lettuce
The Method
Whisk first 4 ingredients in medium bowl to blend; reserve sauce. Bring broth to simmer in a heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with a spoon, about 8 minutes. Add green onions and next 4 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint. Season with salt and pepper. Spoon into RomaCrunch leaves and serve.
Recipe courtesy of Chef Stephanie Goldfarb
Nutrition Facts
Serving Size: 403g l Servings: 6
Amount Per Serving
Calories 220 | Total Fat 2g (sat fat 0g trans 0g) l Cholesterol 65mg l Sodium 1410mg l Total Carbohydrate 21g | Dietary Fiber 4g l Sugars 9g l Protein 32g l Vitamin D 0% l Calcium 8% l Iron 20% | Potassium 10%
