Thai Basil Chicken Lettuce Rice Cups

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups cooked jasmine rice
• 8 large lettuce leaves, rinsed and dried
• 3 tablespoons Thai basil leaves
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 1 red bell pepper, diced
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• Red pepper flakes, to taste

Steps

1. 1 Heat vegetable oil in a large skillet over medium-high heat.
2. 2 Add garlic and onion, sauté until fragrant, about 1 minute.
3. 3 Add chicken and cook until no longer pink, about 5-7 minutes.
4. 4 Stir in red bell pepper and cook for another 2 minutes.
5. 5 Add soy sauce, fish sauce, sugar, lime juice, and sesame oil. Toss to coat.
6. 6 Remove from heat and stir in Thai basil leaves.
7. 7 Spoon cooked rice into lettuce leaves, top with chicken mixture.
8. 8 Serve immediately, garnished with additional Thai basil and red pepper flakes if desired.

Equipment

• skillet
• tongs
• sharp knife
• cutting board

Variations

• Add tofu for a vegetarian option or shrimp for a seafood twist.

Substitutions

• Substitute cilantro for Thai basil if needed; use brown rice for a whole grain option.

Pairings

• Spring rolls
• Mango sticky rice

Nutrition

Tips

• For extra flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
• Use crispy iceberg lettuce for sturdy cups that hold their shape.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of cucumber salad or a simple Thai chili dipping sauce.

FAQ