THAI CHICKEN LETTUCE CUPS

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• 1 1/2 pounds skinless boneless chicken breast coarsely chopped
• 3 tablespoon fat-free, less-sodium chicken broth
• 1 tablespoon minced peeled fresh ginger
• 1/2 cup chopped water chestnuts
• 1/4 cup chopped red onions
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 tablespoon sugar
• 2 tablespoon salt
• 1/8 teaspoon salt
• 12 Bibb lettuce leaves
• 1/4 cup chopped peanuts4 teaspoons sliced serrano chile (about 2)

Place chicken in food processor; pulse until coarsely ground. Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan; cook 8 minutes or until chicken is done, stirring frequently. Drain well, and transfer to a large bowl.
Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce, and salt to bowl; toss well. Place 1/3 cup chicken mixture into each lettuce leaf. Serve with peanuts and serrano.

Yield: 6 servings (serving size: 2 filled cups, 2 teaspoons peanuts, and about 1/2 teaspoon serrano). Calories 170.