| | Thai Lettuce Folds 2 tablespoons of peanut oil
2 cloves garlic, minced
4 skinned and boned chicken breasts halves, cut into 1/4 inch cubes
1/3 cup of chicken broth
2 green onions with tops, finely chopped
1 tablespoon of chopped fresh mint leaves
1 tablespoon of chopped fresh cilantro
1 tablespoon of lime juice
1/2 teaspoon of ground red pepper
1/4 teaspoon of ground ginger
16 Bibb lettuce leaves
1/2 pound of bean sprouts
Cucumber Dipping sauce |
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Heat the peanut oil in a large skillet over medium high heat for 1 minute. Add the garlic and chicken, cook, stirring constantly for 3 to 5 minutes. Add the broth, and cook over medium heat until most of the liquid evaporates. Stir in the green onions and next 5 ingredients. Spoon 2 tablespoons of chicken mixture onto each lettuce leaf, sprinkle with bean sprouts and fold over. Serve with Cucumber Dipping sauce. 16 appetizer servings
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