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

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.

Ingredients


boneless chicken breasts, fat-free chicken broth, fresh ginger, water chestnut, red onion, green onion, fresh cilantro, fresh lime juice, sugar, fish sauce, salt, bibb lettuce, peanuts, serrano chilies