Thai Lettuce Folds - cooking recipe

Ingredients

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

Preparation

Heat peanut oil in a large skillet over medium high heat 1 minute.
Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
or until chicken is lightly browned.
Add broth and cook over medium heat until most of liquid evaporates.
Stir in green onions and next 5 ingredients.
Spoon 2 tbls.
chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
Serve with cucumber dipping sauce.
Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
Cover, refrigerate until serving time.
Makes 1 cup.