Thai Basil Chicken Lettuce Wraps
Lettuce Wraps have always been one of my most favorite recipes to make for easy dinners and lunches. There’s endless flavor possibilities and they are nutritious, lower-carb, and really simple to prepare. They reheat really well too which makes them perfect for meal prepping. I like to make a batch and divide it into smaller containers to eat throughout the week in between meetings.
I love Thai Basil Chicken. The sauce is so flavorful and I live for all that fresh chopped basil! It seemed like it would be perfect for lettuce wraps and indeed it was!
Recipe Tips and Suggestions:
- Of course, if you can, try to get Thai basil. My store was out of it when I shopped for this recipe so I had to get regular basil. Regular basil works just fine and will give you great flavor, but I prefer Thai basil for this dish!
- Traditional Thai Basil Chicken uses both oyster sauce and fish sauce. If you cannot find oyster sauce, you can substitute by adding more of the soy sauce.
- I used a red bell pepper in this recipe. You can also use a Thai chile if you can find it. I also use a Serrano pepper in which you could sub out for a jalapeno pepper if you have a hard time finding a Serrano. I know a lot of stores are out of certain ingredients these days!
- For the lettuce, I recommend using either iceberg lettuce or butter lettuce leaves. Iceberg leaves are a bit sturdier, but I frankly prefer butter leaves and don’t mind if they make these a bit messier to eat!
- If the chicken mixture sounds yummy and you don’t want to serve it as a lettuce wrap, just serve over jasmine rice!
- 1 tablespoon olive oil
- 1 pound ground chicken breast
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 red bell pepper, seeded and finely diced
- 1 Thai chili or Serrano pepper, seeded and finely diced
- 1 tablespoon oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons low sodium soy sauce
- salt to taste
- 2/3 cup fresh chopped basil leaves (can add more if desired)
- 8-10 iceberg (or butter) lettuce leaves, rinsed
- Heat the oil over medium heat in a large skillet. Add the chicken and cook for about 6 minutes, stirring every couple of minutes.
- Stir in the shallot, garlic, bell pepper, and chili or Serrano pepper. Cook for another 5 minutes or so.
- While the chicken finishes cooking, in a small bowl, whisk together the oyster and fish sauces, brown sugar, and the soy sauce. Pour into the pan and mix in with the chicken unti well-coated with the sauce. Turn off the heat and stir in the basil (add salt to taste if desired). Serve with fresh lettuce leaves.
Amount Per Serving: Calories: 296Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 121mgSodium: 1193mgCarbohydrates: 11gFiber: 3gSugar: 6gProtein: 30g