Thai Lettuce Folds and Cucumber Sauce

2 Tbsp peanut oil
2 cloves garlic, minced
4 skinned and boned chicken breast halves, cut into 1/4" cubes
1/3 cup chicken broth
2 green onions with tops, finely chopped
1 Tbsp chopped fresh mint leaves
1 Tbsp chopped fresh cilantro (or 1 tsp dried)
1 Tbsp lime juice
1/2 tsp ground red pepper
1/4 tsp ground ginger
16 Bibb lettuce leaves
1/2 pound fresh bean sprouts
Cucumber Dipping Sauce


Heat peanut oil in a large skillet over medium-high heat 1 minute. Add garlic and chicken; cook 3-5 minutes, stirring constantly. Add broth, and cook over medium heat until most of the liquid is gone. Stir in green onions and next 5 ingredients.Spoon 2 Tbsp chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over. Dip in Cucumber sauce.

Cucumber Sauce

1/2 cup water
1/4 cup Splenda
1/4 cup rice wine vinegar
1 Tbsp plum sauce
1/4 tsp dried crushed red pepper
1/8 tsp salt
1/2 cup finely chopped cucumbers
1 Tbsp chopped fresh cilantro (or 1 tsp dried)
1 Tbsp chopped fresh mint leaves

Combine first 6 ingredients in a small sauce pan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from heat and cool. Stir in cucumber, cilantro, and mint. Makes 1 cup.

from Low-Carb Cafe, posted by Steph