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Thai Chicken Lettuce Cups2 pounds skinless, boneless chicken breast 1/4 c chicken broth 1 t minced, peeled, fresh ginger 1/2 c chopped water chestnuts 1/4 c chopped red onion 1/4 c sliced green onions 1/4 c chopped cilantro 1/4 c lime juice 1 T sugar 2 T fish sauce 1/8 t salt 12 Bibb lettuce leaves 1/2 c chopped peanuts
Place chicken breast in a food processor and pulse until coarsely chopped.
Heat a large, non-stick skillet over medium heat. Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done; stirring often.
Drain and transfer mixture to a large bowl. Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce and salt to bowl; mix well. Place a 1/4 c of chicken mixture into each lettuce leaf and top with peanuts. If desired, drizzle a bit of soy dipping sauce over all.
Soy Dipping Sauce:
3/4 c soy sauce 1 T minced garlic 1/4 c of water
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Whispers on the Windby Bridget Geegan BlantonSample a chapter
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