Thai Chicken Lettuce Cups

2 pounds skinless, boneless chicken breast

I've also used 1 pound of ground turkey in place of the chicken breast with excellent results.

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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