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Thai Chicken Salad Cups



Ingredients:
Rice Cups
3/4   cup (175 mL) instant long grain white rice, uncooked
1/2    cup (125 mL) hot water
1   egg
1/8   tsp (0.5 mL) each salt and black pepper
Filling
6   oz (175 g) finely diced cooked chicken breast
1   small carrot, peeled
1   2-in. (5-cm) piece fresh gingerroot, peeled
1 1/2   in. (4-cm) piece seedless cucumber (2 oz/60 g)
1   garlic clove
1   tbsp (15 mL) white wine vinegar
1/4    cup (50 mL) creamy peanut butter
1   tbsp (15 mL) reduced-sodium soy sauce
1/2    tsp (2 mL) sugar
Directions:
  1. Preheat oven to 425°F (220°C). Place rice in Small Batter Bowl; pour hot water over rice and let stand 4-5 minutes until water is mostly absorbed.
  2. Using Egg Separator, separate egg white into (2-cup/500-mL) Prep Bowl; reserve yolk for another use, if you’d like. Add egg white, salt and pepper to batter bowl with rice and mix well.
  3. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray. Spoon ½ tbsp (7 mL) of rice into each well of pan. Gently press rice into pan with Mini-Tart Shaper. Bake 14-15 minutes or until lightly browned.
  4. Meanwhile, place chicken in Classic Batter Bowl. Grate carrot with Microplane® Adjustable Coarse Grater to measure about 1/3 cup (75 mL); add to batter bowl.
  5. Grate ginger with Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Cut cucumber into small chunks. Press garlic into Manual Food Processor with Garlic Press. Add vinegar, cucumber, peanut butter, soy sauce, ginger and sugar; process until mixture combines to form a sauce.
  6. Add sauce to batter bowl with chicken mixture; mix until combined.
  7. Remove pan from oven to Stackable Cooling Rack; cool 2-3 minutes. Remove rice cups from pan. Using a level Small Scoop, distribute chicken mixture evenly into cups.

Yield: 24

Nutrients per serving: (1 appetizer): Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 4 g, Fiber 0 g, Protein 3 g