Recipe by stacylu
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
Top Review by Mama Cee Jay
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.
- 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 See How It's Made
- 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.