Thai Lettuce Folds

Name: Thai Lettuce Folds
Ingredients: 2 tablespoons peanut oil; 2 cloves garlic, minced; 4 boneless skinless chicken breast halves, cut into 1/4 inch slices; 1/3 cup chicken broth; 2 green onions, finely chopped; 1 tablespoon fresh mint leaves; 1 tablespoon chopped cilantro; 1 tablespoon lime juice; 1/2 teaspoon ground red pepper; 1/4 teaspoon ground ginger; 16 leaves bibb lettuce; 1/2 lb bean sprouts; Cucumber Dipping Sauce; 1/2 cup plain low-fat yogurt; 1/2 cup chopped seeded and peeled cucumber; 1/8 teaspoon dried dill weed, crushed

16 ingredients

11 steps

Ingredients

2 tablespoons peanut oil
2 cloves garlic, minced
4 boneless skinless chicken breast halves, cut into 1/4 inch slices
1/3 cup chicken broth
2 green onions, finely chopped
1 tablespoon fresh mint leaves
1 tablespoon chopped cilantro
1 tablespoon lime juice
1/2 teaspoon ground red pepper
1/4 teaspoon ground ginger
16 leaves bibb lettuce
1/2 lb bean sprouts
Cucumber Dipping Sauce
1/2 cup plain low-fat yogurt
1/2 cup chopped seeded and peeled cucumber
1/8 teaspoon dried dill weed, crushed

Directions

1

Heat peanut oil in a large skillet over medium high heat 1 minute.
2

Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
3

or until chicken is lightly browned.
4

Add broth and cook over medium heat until most of liquid evaporates.
5

Stir in green onions and next 5 ingredients.
6

Spoon 2 tbls.
7

chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
8

Serve with cucumber dipping sauce.
9

Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
10

Cover, refrigerate until serving time.
11

Makes 1 cup.