Thai Chicken Lettuce Cups |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful Ingredients:
1 1/2 lbs boneless chicken breasts, coarsley chopped |
3 tablespoons fat-free chicken broth |
1 teaspoon minced peeled fresh ginger |
1/2 cup chopped water chestnut |
1/4 cup chopped red onion |
1/4 cup sliced green onion |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1 tablespoon sugar (or splenda) |
2 tablespoons fish sauce |
1/8 teaspoon salt |
1 head bibb lettuce (leaves separated) |
1/4 cup chopped peanuts |
4 teaspoons sliced serrano chilies (about 2) |
Directions:
1. Place chicken in food processor; pulse until coarsely ground.
2. Heat a large nonstick skillet over medium heat.
3. Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
4. Drain well, transfer to a large bowl.
5. Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
6. Place 1/3 c chicken mixture into each lettuce leaf.
7. Serve with peanuts and serrano.
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