Spicy Thai Basil Chicken Lettuce Wraps
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
16 oz Organic Valley Ground Chicken, Frozen 8 tbsp Basil 4 clove Garlic 1 fruit (2" dia) Limes 170 gram(s) bell pepper, red, sweet, raw 4 tbsp chopped Shallots 2 pepper Serrano Peppers 1 tbsp Fish Sauce 2 tsp Soy sauce (shoyu), low sodium 3 1tsp Canola Oil 2 tsp unpacked Brown Sugar .5 tsp Pepper, black
Ingredients
4 teaspoons canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken
2 Thai or serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
4 lime wedges
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.
Serving Size: Makes 4 servings of 3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SPARK921.
4 teaspoons canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken
2 Thai or serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
4 lime wedges
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.
2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.
Serving Size: Makes 4 servings of 3/4 cup
Number of Servings: 4
Recipe submitted by SparkPeople user SPARK921.
Nutritional Info Amount Per Serving
- Calories: 269.1
- Total Fat: 15.6 g
- Cholesterol: 95.0 mg
- Sodium: 529.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.8 g
- Protein: 22.5 g
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