Skillet Meal
Thai Basil Chicken Lettuce Wraps
Ingredients
- 2 Tbsp coconut oil
- 4 cloves garlic, minced
- 2 shallots, minced
- 1½ lbs boneless, skinless chicken thighs, cut into ½-inch pieces
- ½ tsp salt
- 1 jalapeño, diced
- 14 dried bird’s eye chilies, crushed (or use ¼ tsp red pepper flakes)
- 2 Tbsp fish sauce
- 2 tsp soy sauce or coconut aminos
- ¼ cup fresh basil leaves, chopped
- ¼ tsp pepper
- 8 large iceberg lettuce leaves
- Additional crushed red pepper to taste
Instructions
- Heat a wok or large sauté pan over medium-high heat. Add oil, and when oil is hot, add the garlic and shallots. Cook about 1 minute, until fragrant.
- Add chicken. Sprinkle with salt and stir-fry until almost cooked through, 5 to 7 minutes. Add jalapeño, chilies, fish sauce, and soy sauce or coconut aminos and cook until fully cooked through. Add chopped basil and toss to combine. Remove from heat and sprinkle with pepper.
- Spoon into lettuce leaves and serve with wedges of lime and extra pepper flakes.
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