Thai Lettuce Folds

• 2 tablespoons peanut oil
• 2 cloves garlic, minced
• 4 boneless skinless chicken breast halves, cut into 1/4 inch slices
• 1/3 cup chicken broth
• 2 green onions, finely chopped
• 1 tablespoon fresh mint leaves
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground ginger
• 16 leaves bibb lettuce
• 1/2 lb bean sprouts
• Cucumber Dipping Sauce
• 1/2 cup plain low-fat yogurt
• 1/2 cup chopped seeded and peeled cucumber
• 1/8 teaspoon dried dill weed, crushed

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.

peanut oil, garlic, chicken breast halves, chicken broth, green onions, mint leaves, cilantro, lime juice, ground red pepper, ground ginger, bibb lettuce, bean sprouts, cucumber dipping sauce, yogurt, cucumber, dill

Taken from www.food.com/recipe/thai-lettuce-folds-28351 (may not work)