Thai Chicken Lettuce Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I find most Asian lettuce wraps overpowering, so I came up with this entrée because I love light and fresh Thai flavors. You can make the chicken mixture a day in advance and reheat before filling the lettuce leaves. -Amy Sokol, San Antonio Ingredients:
1 1/2 pounds skinless, boneless chicken breast, coarsely chopped |
3 tablespoons fat-free, less-sodium chicken broth |
1 teaspoon minced peeled fresh ginger |
1/2 cup chopped water chestnuts |
1/4 cup chopped red onion |
1/4 cup sliced green onions |
1/4 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1 tablespoon sugar |
2 tablespoons fish sauce |
1/8 teaspoon salt |
12 bibb lettuce leaves |
1/4 cup chopped peanuts |
4 teaspoons sliced serrano chile (about 2) |
Directions:
1. Place chicken in a food processor; pulse until coarsely ground.
2. Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan; cook 8 minutes or until chicken is done, stirring frequently. Drain well, and transfer to a large bowl. Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce, and salt to bowl; toss well. Place 1/3 cup chicken mixture into each lettuce leaf. Serve with peanuts and serrano.
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