Thai Chicken Lettuce Cups

Total Time
55mins
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

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Ingredients

Nutrition

Directions

  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.
Most Helpful

5 5

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.

4 5

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