Thai Basil Chicken Lettuce Wraps
Thai Basil Chicken Lettuce Wraps
Ingredients
For the Chicken Filling
- 1 pound ground chicken
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red chili peppers, chopped, or more to taste
- 1 cup fresh Thai basil leaves, packed
- 2 green onions, sliced, for garnish
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
For Serving
- 1 head butter lettuce, separated into cups
- 1 lime, cut into wedges
Instructions
- 1
Prepare all ingredients: thinly slice the red onion, mince the garlic, chop the red chili peppers, and pick the Thai basil leaves. In a small bowl, whisk together the oyster sauce, soy sauce, and sweet chili sauce. Set aside.
⏱️ 15 min
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until softened.
⏱️ 3 min
- 3
Add the minced garlic and chopped red chili peppers to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the ground chicken to the skillet. Break it up with a spoon and cook until it is thoroughly browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 5
Pour the prepared sauce mixture over the cooked chicken and aromatics. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 6
Remove the skillet from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt, infusing the chicken mixture with their aroma.
⏱️ 1 min
- 7
Spoon the hot Thai basil chicken mixture into fresh butter lettuce cups. Garnish with sliced green onions and serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Chicken Lettuce Wraps
For the Chicken Filling
- 1 pound ground chicken
- 1/2 red onion, thinly sliced
- 3 cloves garlic, minced
- 1 red chili peppers, chopped, or more to taste
- 1 cup fresh Thai basil leaves, packed
- 2 green onions, sliced, for garnish
- 1 tablespoon vegetable oil
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
For Serving
- 1 head butter lettuce, separated into cups
- 1 lime, cut into wedges
Instructions
- 1
Prepare all ingredients: thinly slice the red onion, mince the garlic, chop the red chili peppers, and pick the Thai basil leaves. In a small bowl, whisk together the oyster sauce, soy sauce, and sweet chili sauce. Set aside.
⏱️ 15 min - 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red onion and sauté for 2-3 minutes until softened.
⏱️ 3 min - 3
Add the minced garlic and chopped red chili peppers to the skillet. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the ground chicken to the skillet. Break it up with a spoon and cook until it is thoroughly browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 5
Pour the prepared sauce mixture over the cooked chicken and aromatics. Stir well to coat everything evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 6
Remove the skillet from the heat. Stir in the fresh Thai basil leaves until they just begin to wilt, infusing the chicken mixture with their aroma.
⏱️ 1 min - 7
Spoon the hot Thai basil chicken mixture into fresh butter lettuce cups. Garnish with sliced green onions and serve immediately with lime wedges on the side for squeezing.
⏱️ 1 min