Sunday, May 08, 2005

Thai Chicken Lettuce Cups

Thai Chicken Lettuce Cups (Adapted from CL)

1 1/2 pounds ground chicken
3 tablespoons 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

Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan - cook, stirring often to break up the meat, until the chicken is done, about 8 minutes. Drain and scoop the chicken into a large bowl. Toss in the water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce and salt - gently mix to evenly coat.

To serve, evenly divide the chicken mixture between the lettuce leaves - scatter the top of each with the chopped peanuts and chilies.

Makes about 4 servings.

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  1. Ooh, that sounds good. Perfect for this muggy weather.

  2. Miss - definitely! Quick and no oven use!