I adore all kinds of Asian-American cuisine; I could honestly eat it everyday. I like to make healthy versions so I can indulge in that desire. This lettuce cup subs the deep fried chicken for a healthier turkey meatball, and the lettuce provides a crunch- it's not a substitute for anything. We still are eating delicious and aromatic jasmine rice. Yum!
1/2 cup Jasmine rice
3 ounces Thai sweet chili sauce
1 tablespoon Soy sauce
10 ounces ground turkey
1 clove garlic, minced
1/4 cup panko bread crumbs
Salt, pepper, apple cider vinegar, oil
In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt; bring to a boil. Cover and cook over low until water is absorbed and rice is tender. Remove from heat and keep covered until ready to serve.
Trim end from romaine, then halve crosswise and separate leaves; wrap leaves in a damp paper towel until ready to serve. In a small bowl, stir to combine Thai sweet chili sauce, soy sauce, 1⁄4 cup water, and 1 teaspoon vinegar.
In a medium bowl, lightly beat 1 large egg. Add turkey, garlic , 1/4 cup of the panko , 1⁄2 teaspoon salt, and a few grinds of pepper , stirring to combine. Using damp hands, shape into small meatballs.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add meatballs; cook until well browned all over and almost cooked through. Add sauce and cook over medium heat, shaking pan to coat meatballs, until sauce is thickened, glossy, and coats the back of a spoon, about 2 minutes.
Fluff rice with a fork and transfer to a serving bowl. Top with turkey meatballs and General Tso sauce. Serve romaine leaves alongside to create your own lettuce cups at the table. Enjoy!