Thai Chicken Lettuce Cups

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

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

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.