Thai Chicken Lettuce Cups

By mrboyton

Ingredients

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

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Nutritional Information
Calories:170 (29% from fat)
Fat:5.4g (sat 1.1g,mono 2.3g,poly 1.5g)
Protein:22.3g
Carbohydrate:8.2g
Fiber:1.3g
Cholesterol:54mg
Iron:1.3mg
Sodium:577mg
Calcium:31mg