Prep 45 mins
Cook 10 mins
Fresh, light Thai flavor - from Cooking Light and one of my new favorites. The filling can be done ahead of time and reheated before filling the leaves or served cold. Both are wonderful
- 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)
- Place chicken in 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.
- Drain well, transfer to a large bowl.
- Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
- Place 1/3 c chicken mixture into each lettuce leaf.
- Serve with peanuts and serrano.
Excellent party food because it tastes great warm or room temp! I made some substitutions based upon what I had on hand and which herbs were growing in my garden. Next time I will try to be a bit more authentic. However, the one major flavor alteration that I did that I will repeat is replacing some of the fish sauce with soy sauce. Otherwise it would have been too fishy for our taste. I did not add salt or sugar since I used soy sauce. Prepared for Asian Unrated Recipe Tag Game July 2009.
Very nice, fairly easy. I can see where this would be a great app'y. I also subbed half the fish sauce with soy sauce. But I used the salt and sugar as well - had to use commercial bottled lime juice, and needed the sugar to offset the bitterness. Diane