• Rinse rice in a mesh strainer under running water for 1 minute. Combine in a pot with 1 1/2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Remove from heat and let stand 10 minutes.

  • Meanwhile, heat 2 tbsp oil in a large nonstick skillet over medium-high. Crumble in chicken and cook, breaking apart, 5 minutes. Sprinkle with salt and pepper and remove to a plate.

  • Add mushrooms to skillet and cook 3 minutes. Stir in cabbage, scallions and 1 tbsp oil. Sauté 3 minutes, then whisk hoisin and 1/4 cup water; stir in along with chicken. Remove from heat.

  • Separate lettuce leaves, rinse and pat dry. On each lettuce leaf, layer a spoonful of rice and some chicken mixture. Finish with cilantro, if using.

Nutrition Facts

512 calories; 22 g total fat; 914 mg sodium. 54 g carbohydrates; 26 g protein;