Spicy Thai Basil Chicken Lettuce Wraps
Serves 4
4 teaspoons oil, divided
½ cup shallots, minced
½ cup bell pepper, thinly sliced
4 teaspoons garlic, minced
1lb ground chicken
2 Thai or Serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons brown sugar
2 teaspoons soy sauce
¼ teaspoon pepper
1 cup thai basil leaves, chiffonade
1 tablespoon lime juice
1.Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of oil to pan; swirl to coat. Add shallots and sauté about 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from the pan, place in bowl.
2.Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Add chiles; cook 1 minute.
3.Add shallot mixture back to pan.
4.Stir in fish sauce, brown sugar, soy sauce, and pepper. Cook 1 minute or until thoroughly heated.
5.Remove pan from heat; stir in basil and lime juice.
6.Serve on top of leaf of iceberg lettuce.
Printer-friendly version
Send by email
Comments
Post new comment