THAI CHICKEN LETTUCE CUPS

Thai Chicken Lettuce Cups image

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

Provided by stacylu

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

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)

Steps:

Place chicken in food processor; pulse until coarsely ground.
Heat a large nonstick skillet over medium heat.
Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
Drain well, transfer to a large bowl.
Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
Place 1/3 c chicken mixture into each lettuce leaf.
Serve with peanuts and serrano.

Nutrition Facts : Calories 261.2, Fat 13.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 604, Carbohydrate 8.4, Fiber 1.4, Sugar 3.9, Protein 26.3

*** Explore more Thai Chicken Lettuce Cups Recipes »

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