Serves: 4
Total Calories: 156

1 teaspoon olive oil
1 teaspoon finely chopped garlic
2 tablespoons lemon grass stock or Chicken Stock
6 ounces chicken breasts minced
1/4 cup whole unsalted roasted peanut
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
1/4 cup sliced red onion
3 tablespoons finely diced scallion
2 tablespoons finely diced, peeled fresh ginger
2 tablespoons chopped cilantro
1/2 teaspoon crushed red pepper or cayenne pepper
1 small head Romaine lettuce or green leaf or iceberg lettuce, washed and dried

Heat oil in a small skillet over medium heat. Add garlic and sauté until golden, about 1 ½ to 2 minutes. Remove from heat and set aside.

Place a medium skillet over medium heat. Pour in stock and heat for 1 minute. Add chicken and stir for 2 to 3 minutes or until chicken is cooked and stock is nearly evaporated. Remove from heat; stir in reserved garlic and all remaining ingredients except lettuce.

Separate lettuce leaves, wash and dry. Arrange in a circle on a large platter. To serve, have diners scoop 2 mounds of chicken mixture onto each leaf and fold the leaf over.

Nutritional Facts:

Serves: 4
Total Calories: 156
Calories from Fat: 51

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Angel Wings
Nam Chicken
Thai Toast
Soy Sauce Dip
Manhattan Roll
Spicy Tuna Roll
California Roll
Tiger's Eye
Meekrob
Chicken Sate with Peanut Sauce
Mussel Sate with Ginger Cream Sauce
Volcanic Mussels
Thai Egg Rolls
Crab Spring Rolls with Santa Fe Chili Yogurt Sauce
Thai Wonton
Spicy Wonton with Sweet Tamarind Sauce
Larb
King Cobra