Total Time
35mins
Prep 15 mins
Cook 20 mins

Try this and tell me what you think. You could substitute "Fry Chik"(vegetarian chicken).Fresh! Enjoy!

Ingredients Nutrition

Directions

  1. Heat peanut oil in a large skillet over medium high heat 1 minute.
  2. Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
  3. or until chicken is lightly browned.
  4. Add broth and cook over medium heat until most of liquid evaporates.
  5. Stir in green onions and next 5 ingredients.
  6. Spoon 2 tbls.
  7. chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
  8. Serve with cucumber dipping sauce.
  9. Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
  10. Cover, refrigerate until serving time.
  11. Makes 1 cup.
Most Helpful

Delicious, light and tasty. Nothing to change. Definite keeper for our hot summer months.

Sueie September 12, 2002

Very Very Good Shaton 123!!! I cut the recipe in half for the two of us, and left out the cilantro, just didn't have any, did the rest of it as instructed.Loved the mint and lime taste!!nice combination with the ginger and red pepper, all with great crispy crunchy lettuce, we used iceburg lettuce. We will definately make these again often. Thanks for sharing!!

Derf October 10, 2002

outstanding recipe. i did add a little chopped lemongrass as well but other than that kept to the recipe. The flavors were terrific and it was easy to put together.

MarraMamba March 31, 2008