Thai · Dinner
Thai Basil Chicken Lettuce Cups
Ground chicken stir-fried in a hot wok with garlic, chilies, and Thai basil, seasoned with fish sauce, soy sauce, and a touch of sugar for balance. Spooned into crisp lettuce cups and topped with extra basil leaves, this dish delivers savoury, peppery heat against cool, crunchy lettuce in each handheld bite.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
348Calories
35.8gProtein
17.6gFat
10.2gCarbs
5.1gSugar
2.3gFiber
1485mgSodium
87mgChol
4.2gSat Fat
520mgPotassium
75mgCalcium
2.1mgIron
0.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Mince the garlic and thinly slice the chilies and shallot; pick the Thai basil leaves and separate the lettuce leaves into cups.
2
Heat the vegetable oil in a wok over high heat until it shimmers, then add the garlic, chilies, and shallot; stir-fry 30 seconds until fragrant and golden.
3
Add the ground chicken to the wok, breaking it up with a spatula, and cook over high heat 4 to 5 minutes until no pink remains and browned at the edges.
4
Stir in the fish sauce, soy sauce, oyster sauce, and sugar; toss over high heat 1 minute until the sauce coats the chicken and reduces to a light glaze.
5
Remove from heat and fold in the Thai basil leaves, stirring just until wilted and glossy, about 15 seconds.
6
Plate
Spoon the chicken mixture into the lettuce cups, scatter extra basil on top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground chicken
- 4 cloves4 cloves garlic
- 44 Thai chilies
- 22 small handful (about 15g) Thai basil leaves, plus extra to garnish
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 88 crisp lettuce leaves (such as butter lettuce)
- 4 tbsp4 tbsp shallot
- 11 lime
