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Thai Chicken Lettuce Cups
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 230.5
Total Carbs 9.1 g
Dietary Fiber 1.5 g
Sugars 4.4 g
Total Fat 7.0 g
Saturated Fat 1.1 g
Unsaturated Fat 3.0 g
Potassium 576.5 mg
Protein 32.4 g
Sodium 569.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Other Carbs , 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  boneless skinless chicken breasts
1 tbsp  grapeseed oil
3 tbsp  low sodium chicken broth
1 tsp  fresh ginger root
0 1/2 cup  sliced water chestnuts
0 1/4 cup  fresh chopped red onion
0 1/4 cup  fresh chopped green onion
0 1/4 cup  fresh cilantro
0 1/4 cup  fresh lime juice
1 tbsp  Honey, dark
2 tbsp  fish sauce
1 pinch  salt
12 each  Boston lettuce leaves
0 1/4 cup  peanuts
2 each  serrano chili peppers
  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.

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