Thai Chicken Lettuce Cups

recipe
"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

Yield:

6 servings (serving size: 2 filled cups, 2 teaspoons peanuts, and about 1/2 teaspoon serrano)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 29 %
Fat 5.4 g
Satfat 1.1 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 22.3 g
Carbohydrate 8.2 g
Fiber 1.3 g
Cholesterol 54 mg
Iron 1.3 mg
Sodium 577 mg
Calcium 31 mg

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)

Preparation

Place chicken in a 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, 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.

Note:

Amy Sokol, San Antonio, Texas,

July 2007
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