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.
SERVES 4
| 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 finely chopped |
| 1/3 | cup thinly sliced green onion |
| 1/3 | lightly salted peanuts, coarsely chopped |
| 1/4 | cup chopped mint |
| 1/4 | cup lime juice |
| 2 | tablespoons sugar |
| 5 | teaspoons fish sauce |
| 12 | Boston lettuce leaves |
Instructions:
- 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.
Nutrition Information:
Calories: 366, Protein: 25g, Carbohydrates: 26g, Fiber: 3g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 98 mg,
Sodium: 650mg