Thai Chicken and Peanut Lettuce Cups
Diners can roll the savory filling up in lettuce leaves, Thai style, or simply eat with a knife and fork.
|2||ounces rice stick noodles|
|1||tablespoon peanut oil|
|1||tablespoon minced ginger|
|2||garlic cloves, minced|
|1||pound lean ground chicken|
|1||medium red bell pepper, finely chopped|
|1||medium carrot, finely chopped|
|1/2|| medium cucumber, peeled, seeded and
|1/3||cup thinly sliced green onion|
|1/3||lightly salted peanuts, coarsely chopped|
|1/4||cup chopped mint|
|1/4||cup lime juice|
|5||teaspoons fish sauce|
|12||Boston lettuce leaves|
- Bring a pot of water to a boil over high heat. Add the noodles and cook according to package directions; drain, rinse under cold water, and drain again. Coarsely chop noodles into about 1-inch pieces and transfer to a large bowl.
- Heat the oil in a large nonstick skillet over medium-high. Add the ginger and garlic; cook, stirring, 30 seconds. Stir in the chicken and cook, breaking into smaller pieces, until starting to brown and cooked through, 6-7 minutes. Transfer the chicken to the bowl with the noodles. Stir in the bell pepper, carrot, cucumber, green onion, peanuts and mint. In a separate bowl, combine the lime juice, sugar and fish sauce; stirring well to dissolve the sugar. Pour lime juice mixture over the chicken mixture and toss well to coat.
- Divide the chicken mixture among the 12 lettuce leaves. Serve room temperature.
Calories: 366, Protein: 25g, Carbohydrates: 26g, Fiber: 3g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 98 mg,