Asian Chicken Lettuce Wraps
1 1/2 cups water
1 cup short grain rice (i.e. sushi rice), rinsed
1/2 teaspoon salt
2 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
3 tablespoons fresh lime juice plus 2 teaspoons fresh lime zest (from about 3-4 limes)
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
1 pound ground chicken
2 teaspoons vegetable or canola oil
1 jalapeno stemmed, seeded, and minced (leave in the seeds if you like more heat)
1/4 cup chopped fresh basil
3 green onions, finely chopped
12 Bibb or Boston lettuce leaves (about 1 head), washed
In a medium saucepan, bring the water, 1/2 teaspoon salt, and rice to a boil 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, another 10-15 minutes.
Whisk the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch together in a small bowl and set aside.
Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chicken, jalapeno, 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/lime mixture to recombine; add it to the skillet and cook over medium-high heat, stirring constantly, until the sauce has thickened, a minute or two. Off the heat, stir in the fresh basil and scallions. To serve, open up a lettuce leaf, place a small scoop of rice on the bed of lettuce and top with some of the warm chicken mixture.