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Prep Time

Prep Time

15 min

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Total Time

30 min

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Calories per serving


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Ingredients (13)
  • 2 cups MINUTE® Brown Rice, uncooked
  • 2 tablespoons sesame oil
  • 1/2 cup DOLE® Shredded Carrots
  • 1/2 cup sliced water chestnuts, drained
  • 1 head butter lettuce,separated into cups
  • 2 garlic cloves, minced
  • 6 cut into small pieces TYSON® Boneless Skinless Chicken Thighs
  • 1/2 cup chicken broth
  • 1/2 cup KIKKOMAN® Hoisin Sauce
  • 2 tablespoons KIKKOMAN® Soy Sauce
  • 1 cup DOLE Angel Hair Coleslaw
  • 2 cans (8 oz.) DOLE Crushed Pineapple, drained
  • 1 cup DOLE Red Onion, thinly sliced
  1. Prepare rice according to package directions, set aside.
  2. Heat large skillet over medium-high heat; add oil and brown chicken and garlic for 3 minutes or until chicken has reached an internal temperature of 165 degrees F.  Stir in chicken broth, hoisin sauce and soy sauce, heat to boiling.
  3. Stir together coleslaw, pineapple, onion, carrots and water chestnuts.
  4. Spoon 1 to 2 tablespoons each rice, chicken mixture and pineapple carrot mixture into each butter leaf cup for serving.