Thai Chicken Lettuce Cups

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 29%
  • Fat: 5.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.3g
  • Carbohydrate: 8.2g
  • Fiber: 1.3g
  • Cholesterol: 54mg
  • Iron: 1.3mg
  • Sodium: 577mg
  • Calcium: 31mg

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

  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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