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Thai Chicken Lettuce Cups

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

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)

How to Make It

  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.