Ingredients:
- 1 1/2 lbs boneless chicken breasts, coarsley chopped
- 3 tablespoons fat-free chicken broth
- 1 teaspoon minced peeled fresh ginger
- 1/2 cup chopped water chestnut
- 1/4 cup chopped red onion
- 1/4 cup sliced green onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon sugar (or splenda)
- 2 tablespoons fish sauce
- 1/8 teaspoon salt
- 1 head bibb lettuce (leaves separated)
- 1/4 cup chopped peanuts
- 4 teaspoons sliced serrano chilies (about 2)
Directions:
Prep Time: 45 mins
Total Time: 55 mins
Total Time: 55 mins
- 1 Place chicken in food processor; pulse until coarsely ground.
- 2 Heat a large nonstick skillet over medium heat.
- 3 Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done.
- 4 Drain well, transfer to a large bowl.
- 5 Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
- 6 Place 1/3 c chicken mixture into each lettuce leaf.
- 7 Serve with peanuts and serrano.
