Savory chicken, Thai basil, crisp veggies, and peanuts wrapped in cool lettuce for a vibrant, healthful meal.
# Components:
→ Protein
01 - 1 pound boneless, skinless chicken thighs or breasts, finely chopped
→ Vegetables & Aromatics
02 - 1 tablespoon vegetable oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely diced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced
07 - 1 to 2 fresh red chilies, thinly sliced, optional
→ Sauce
08 - 2 tablespoons soy sauce (gluten-free if needed)
09 - 1 tablespoon fish sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon brown sugar
12 - 2 teaspoons lime juice
→ Garnish & Assembly
13 - 1 head butter lettuce or Romaine, leaves separated, washed, and dried
14 - 1 cup fresh Thai basil leaves
15 - 1/2 cup roasted unsalted peanuts, roughly chopped
16 - 1/2 cup shredded carrots, optional
17 - Lime wedges, for serving
# Directions:
01 - Combine soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice in a small mixing bowl. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion; sauté for 1 to 2 minutes until fragrant and translucent.
03 - Add chopped chicken to the skillet. Stir frequently, cooking until chicken is thoroughly cooked and lightly browned, about 5 to 6 minutes.
04 - Stir in diced red bell pepper, sliced green onions, and red chilies. Cook for an additional 2 minutes until vegetables are just tender.
05 - Pour prepared sauce over chicken and vegetable mixture. Stir well to coat and cook for 1 to 2 minutes until sauce is slightly thickened.
06 - Remove skillet from heat. Stir in Thai basil leaves just until wilted.
07 - Arrange lettuce leaves on a serving platter. Spoon warm chicken mixture into each leaf, top with chopped peanuts and shredded carrots if desired, and serve with lime wedges.
