Asian Lettuce Cups

Source: Ann, GW Cooking Forum
adapted by There's Always Thyme to Cook

Measurements are just approximate. Add whatever you like. Pine nuts are also a nice addition.

1 pound of chicken breasts
1 minced garlic clove
1 or 2 teaspoons minced ginger
1/2 cup chopped onion
3 green onions chopped
fresh squeezed lime
lots of fresh chopped cilantro
1 or 2 tablespoons peanut oil
chicken broth
peanuts (optional)

Coarsely grind chicken breasts in food processor.

Heat oil and sauté the ground chicken breasts. Do not brown. Add the garlic and the ginger. Add a little chicken broth to stop the meat from sticking. Simmer until meat is cooked. Season with salt.
Remove from the heat and add the chopped onion, green onion and cilantro. Squeeze the lime over mixture and stir. Top with peanuts.

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce
teaspoon of honey
minced ginger
minced garlic
1 or 2 tablespoons sesame oil

Season to taste. In a small bowl stir to combine.

Peanut Dipping Sauce
1/3 cup creamy peanut butter
1/3 cup water (don’t pour all at once, you can add more or less depending on the consistency you like)
4 teaspoons sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1/2 teaspoon chili oil (I used more)

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.

This dipping sauce is just an adaption of whatever I found online.