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Donal Skehan
Thai Basil Chicken Lettuce Cups | DonalSkehan.com
  • light-meals

Thai Basil Chicken Lettuce Cups

September 18

Fragrant and fresh, this dish combines ground chicken with the aromatic punch of Thai basil. If you can’t find Thai basil, don’t worry, substituting with Italian basil and a touch of mint will help replicate the slightly more fragrant flavour.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Begin by placing the chicken thighs into a food processor. Pulse a few times until the chicken has broken down and resembles mince. Do be careful not to overblend - you don’t want to create a paste. Place into a bowl and set aside.
  2. 2. To make the sauce, whisk the chicken stock, oyster sauce, soy sauce, fish sauce and brown sugar together in a bowl until combined.
  3. 3. Heat a large wok over a high heat and add the oil. Add the chicken and stir fry for 2 to 3 minutes, stirring until the chicken is cooked. You may need to do this in batches depending on the size of your pan.
  4. 4. Add the shallots, garlic, and sliced chilies and continue to cook on high heat for about 2 or 3 more minutes.
  5. 5. Pour in the sauce and cook until the sauce reduces and becomes thicker and sticky - 1 or 2 more minutes. Remove from heat and stir in the Thai basil.
  6. 6. Serve with the lettuce leaves to act as cups, some extra shredded Thai basil, the peanuts and some spring onions for garnishing.

Ingredients

16oz skinless, boneless chicken thighs

1.5fl oz chicken stock

1 tbsp oyster sauce

1 tbsp soy sauce

2 tsp fish sauce

1 tsp brown sugar

2 tbsp vegetable oil

2 shallots, finely sliced

4 cloves garlic, minced

2 tbsp small red chillies, finely chopped

Large handful of Thai basil leaves, finely sliced plus extra to serve

 

To serve:

Little gem lettuce leaves, separated into leaves

Peanuts, roughly chopped

Spring onions, thinly sliced

450g skinless, boneless chicken thighs

50ml chicken stock

1 tbsp oyster sauce

1 tbsp soy sauce

2 tsp fish sauce

1 tsp brown sugar

2 tbsp vegetable oil

2 shallots, finely sliced

4 cloves garlic, minced

2 tbsp small red chillies, finely chopped

Large handful of Thai basil leaves, finely sliced plus extra to serve

 

To serve:

Little gem lettuce leaves, separated into leaves

Peanuts, roughly chopped

Spring onions, thinly sliced

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