Thai Chicken Lettuce Cups

Total Time
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

Ingredients Nutrition


  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

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.

Mama Cee Jay July 14, 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

dianegrapegrower August 11, 2009

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