Thai Basil Chicken Lettuce Wraps
Ingredients
-
¼
cup
canola or vegetable oil
-
1
small
white onion, thinly sliced
-
1
medium
red pepper, thinly sliced
-
1
cup
shredded carrots
-
2
Tbsp.
minced ginger
-
3
cloves
garlic, minced
-
1
cup
sliced shitake mushrooms (optional)
-
1
cup
bean sprouts (optional)
-
1
lb.
ground or diced chicken breasts
-
1½
cups
Thai basil, plus ¼ cup for garnish
-
1
can
coconut milk
-
4
Tbsp.
soy sauce
-
6
Tbsp.
rice wine vinegar
-
3
Tbsp.
fish sauce
-
1
Tbsp.
chile garlic sauce or Sambal Oelek
-
1
cup
loosely-packed Thai basil leaves
-
to taste
ground peanuts and lime for garnish
-
as needed
butter or romaine lettuce leaves
Instructions
- Combine coconut milk, soy sauce, rice vinegar, fish sauce, chile sauce, and Thai basil in a saucepan and bring to a boil, then simmer until reduced by half.
- In a skillet, heat oil and sauté onion, red pepper, carrots, ginger, and garlic until softened.
- Add mushrooms and bean sprouts to the skillet and sauté for an additional 3 minutes, then remove from heat.
- In the same skillet, brown the chicken until cooked through, then remove from heat.
- Combine the coconut sauce with the cooked chicken and vegetables, and toss until well mixed.
- Portion the mixture into lettuce cups and garnish with crushed peanuts, lime, and additional Thai basil leaves.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
75mg
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