1½ lbs. skinless, boneless chicken breast, coarsely chopped
3 tbsp. chicken broth
1 tsp. 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 tbsp. sugar
2 tbsp. fish sauce
1/8 tsp. salt
12 Bibb lettuce leaves
1/4 cup chopped peanuts
2 serrano chiles, sliced
Place chicken in a food processor; pulse until coarsely ground.
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.
6 servings
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