Thai Basil Chicken Lettuce Cups

• 1 lb ground chicken
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup Thai basil leaves, chopped
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp chili flakes (optional)
• 8-10 lettuce leaves

Steps

1. 1 Heat 1 tablespoon of oil in a large skillet over medium heat.
2. 2 Add the garlic and onion, sauté until fragrant, about 2 minutes.
3. 3 Add the ground chicken, breaking it into small pieces with a spoon. Cook until browned.
4. 4 Stir in the red bell pepper and cook for 3 minutes.
5. 5 Add the fish sauce, soy sauce, oyster sauce, lime juice, sugar, and chili flakes if using. Stir to combine.
6. 6 Remove from heat and stir in the Thai basil.
7. 7 Spoon the mixture into lettuce cups and serve immediately.

Equipment

• Large skillet
• Spatula

Variations

• Add shrimp for a seafood twist.
• Include diced water chestnuts for added crunch.

Substitutions

• Substitute Thai basil with regular basil if needed.
• Use coconut aminos for a soy-free option.

Pairings

• Sticky rice
• A crisp Asian pear

Nutrition

Tips

• For a vegetarian option, substitute the chicken with firm tofu.
• Serve with extra lime wedges for a squeeze of freshness.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Not recommended for freezing due to texture changes in the lettuce.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a fresh cucumber salad.

FAQ