Thai Chicken Lettuce Cups

• 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)

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.

chicken breasts, chicken broth, fresh ginger, water chestnut, red onion, green onion, fresh cilantro, lime juice, sugar, fish sauce, salt, bibb lettuce, peanuts, serrano chilies

Taken from www.food.com/recipe/thai-chicken-lettuce-cups-247304 (may not work)