Lettuce wraps are a fresh burst of crunch and flavor, plus it’s a low carb dish. If you prefer, try the stir-fry over rice or cauliflower rice. Spicy Thai Basil Chicken Lettuce Wraps ready in only 20 minutes!
Sometimes it’s great to have a light lunch or dinner after eating heavy foods, especially during the holidays. Right after New Year’s celebration, I’m always ready for something crisp and refreshing. I love spicy food but I know a lot of people can’t eat it for health reasons, so if you need to eliminate the Thai or Serrano peppers that’s fine. The recipe is still delicious! Its just Thai Basil Chicken instead of Spicy Thai Basil Chicken.
I made an amazing discovery in my town. The local grocery store that I shop at is pretty pricey on fruits and vegetables, so I went to visit the local Latino market nearby called Bravo. I fell in love as soon as I walked in!!! The fruits and vegetables were gorgeous! And even better, the prices were either 1/3 or even 2/3 cheaper. Hint, hint that is a great place to buy fresh herbs at 2/3rds the cost! A whole handful of organic Basil for 99cents, incredible. Thanks to the Latino market this Spicy Thai Basil Chicken was extremely cheap and delicious to make.
Let me know in the comments below if you’ve had the same or similar experiences in your area with cheaper prices on delicious produce.
INGREDIENTS TO MAKE SPICY THAI BASIL CHICKEN
- Canola oil
- Shallots
- Red bell pepper
- Garlic
- Ground chicken
- Thai or serrano peppers
- Fish sauce
- Dark brown sugar
- Low-sodium soy sauce
- Fresh ground black pepper
- Fresh Basil
- Fresh Limes
- Butter lettuce
HOW TO MAKE SPICY THAI BASIL CHICKEN LETTUCE WRAPS
- Heat canola oil in a large nonstick skillet.
- Add shallots; saute 2 minutes.
- Add bell pepper; saute 1 minute.
- Add garlic; saute 30 seconds.
- Remove mixture from pan.
- Heat remaining canola oil in skillet.
- Add chicken; cook 5 minutes until browned, drain.
- Add shallot mixture to the chicken.
- Stir in fish sauce, soy sauce, brown sugar, and black pepper; cook 1 minute.
- Remove pan from heat add chopped basil and lime juice.
- Spoon into 2-3 butter lettuce leaves and serve with lime wedges.
OTHER DELICIOUS LETTCE WRAPS TO TRY:
Spicy Thai Basil Chicken Lettuce Wraps
Ingredients
- 4 tsp canola oil, divided
- ½ cup shallots, minced
- ½ cup red bell pepper, thinly sliced
- 1 Tbsp garlic, minced
- 1 lb ground chicken
- 2 Thai or serrano chilies, minced
- 1 Tbsp fish sauce
- 2 tsp dark brown sugar
- 2 tsp lower-sodium soy sauce
- ¼ tsp freshly ground black pepper
- 1 cup fresh basil leaves
- 1 Tbsp fresh lime juice
- 4 lime wedges
- 1-2 heads butter lettuce, 8-12 leaves
Instructions
- Heat a large nonstick skillet over medium-high heat, add 2 tsp oil to the pan. Add shallots; saute for 2 minutes. Add bell pepper; saute for 1 minute. Add garlic; saute for 30 seconds. Remove shallot mixture from the pan.
- Add remaining 2 tsp oil and ground chicken to the pan; cook for 5 minutes or until browned; stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chilies; cook for 1 minute or until heated through. Remove pan from heat; stir in fresh basil and lime juice. Scoop about 3/4 cup into 2-3 butter lettuce leaves. Serve with lime wedges.
Notes
Nutrition
