1. Place chicken in food processor; pulse until coarsely ground. 2. Heat a large nonstick skillet over medium heat. 3. Add chicken, broth and ginger to pan; cook 8 minutes or until chicken is done. 4. Drain well, transfer to a large bowl. 5. Add water chestnuts, red onion, green onions, cilantro, lime juice, sugar/splenda, fish sauce and salt to bowl; toss well. 6. Place 1/3 c chicken mixture into each lettuce leaf. 7. Serve with peanuts and serrano. ---------------------------------------------------------------------------
Nutrition
Ingredients
