Source: dLife

Chicken mixed with onion, peppers, water chestnuts and Thai flavors served in lettuce leaves.

Servings

1.5 lb boneless skinless chicken breasts , coarsely chopped
3 tbsp low sodium chicken broth
1 tsp fresh ginger root , grated
0.5 cup sliced water chestnuts , rinsed and chopped
0.25 cup fresh chopped red onion
0.25 cup fresh chopped green onion , sliced (plus more for garnish)
0.25 cup fresh cilantro , chopped
0.25 cup fresh lime juice (about 1 lime)
1 tbsp Honey, dark (local, if available)
2 tbsp fish sauce
1 pinch salt (to taste, optional)
12 Boston lettuce leaves (Bibb, preferred)
0.25 cup peanuts , chopped
2 serrano chili peppers , seeded and thinly sliced
1 tbsp grapeseed oil

1 In food processor or blender, purée chicken until finely chopped.
2 In frying pan or wok, add oil and heat over medium. Stir fry chicken, broth, and ginger in wok 8 minutes or until chicken is fully cooked. Strain well and place chicken in large serving bowl.
3 In medium bowl, mix water chestnuts, onions, cilantro, lime juice, sugar, fish sauce, and salt. Add chicken, toss to coat evenly.
4 Spoon 1/3 cup chicken mixture into each lettuce cup; top with peanuts and chili peppers.

The chicken mixture can be made up to 1 day in advance and reheated before filling lettuce cups.