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(Microwave) Napa-Style Sweet And Sour Chicken-Rice

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1-1/4 pounds ground chicken

1 (5 to 8-oz.) can sliced water chestnuts, drained, rinsed and coarsely chopped

1 cup cooked white or brown rice

1/2 cup + 2 tablespoons chopped fresh cilantro, divided use

. 2 teaspoons salt

. 1/4 teaspoon pepper

1/4 cup egg substitute

2 tablespoons teriyaki sauce

1 tablespoon white miso

2 tablespoons + 1 teaspoon minced ginger, divided use

2 tablespoons + 1-1/2 teaspoons chopped garlic, divided use

8 large Napa cabbage leaves

. Water

2 tablespoons canola oil

1/4 cup granulated sugar

1/4 cup red wine vinegar

1/3 cup catsup

1/4 cup lime juice

2 tablespoons Thai-style fish sauce

1/2 teaspoon red pepper flakes

1 tablespoon cornstarch


Combine chicken, water chestnuts, rice, 1/2 cup cilantro, salt and pepper in a large (3-quart) bowl. Combine egg substitute, teriyaki sauce, miso, 1 teaspoon ginger and 1-1/2 teaspoons garlic in a small (about 2 cup) bowl; whisk to dissolve miso. Add to chicken and mix lightly to combine. Set aside. Place cabbage leaves in a large microwavable container. Add 2 tablespoons water; cook, covered, on HIGH power for 7 minutes. Remove cover and set aside to cool slightly. Combine reserved 2 tablespoons ginger, 2 tablespoons garlic and canola oil in a small (about 2 cup) microwavable bowl; microwave on HIGH power for about 1 minute, or until mixture sizzles and is fragrant. Remove from oven; whisk in sugar, vinegar, catsup, lime juice, fish sauce, pepper flakes and cornstarch. Set sauce aside. Spread cabbage leaves on a work surface; cut a slit in the thick, white portion of each leaf. Place an equal portion of chicken mixture in center of each leaf and fold in edges to enclose. Place seam-side down in a single layer in a large microwavable container. Pour sauce over rolls; microwave, covered, on HIGH power for ten minutes. Remove rolls to a serving platter; tent with foil to keep warm. Return sauce to microwave and cook, uncovered, on HIGH power for about 1 minute to thicken slightly. Spoon sauce over chicken rolls, sprinkle with reserved 2 tablespoons cilantro and serve. Yield: 8 rolls/servings.