Thai Chicken Lettuce Cups

“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”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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