Thai Chicken Lettuce Cups

• 1 1/2 pounds skinless, boneless chicken breast, coarsely chopped
• 3 tablespoons fat-free, less-sodium chicken broth
• 1 teaspoon minced peeled fresh ginger
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped red onion
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1/8 teaspoon salt
• 12 Bibb lettuce leaves
• 1/4 cup chopped peanuts
• 4 teaspoons sliced serrano chile (about 2)

1. Place chicken in a food processor; pulse until coarsely ground.
2. Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan; cook 8 minutes or until chicken is done, stirring frequently. Drain well, and transfer to a large bowl. Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce, and salt to bowl; toss well. Place 1/3 cup chicken mixture into each lettuce leaf. Serve with peanuts and serrano.

skinless, chicken broth, fresh ginger, water chestnuts, red onion, green onions, fresh cilantro, lime juice, sugar, fish sauce, salt, bibb lettuce leaves, peanuts, serrano chile

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