Thai Chicken Lettuce Cups - cooking recipe

Ingredients

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)

Preparation

Place chicken in 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.
Drain well, transfer to a large bowl.
Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well.
Place 1/3 c chicken mixture into each lettuce leaf.
Serve with peanuts and serrano.