Thai Basil Chicken Lettuce Cups

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.

• Light Meals & Salads
• thai chicken lettuce cups
• chicken cups

Ingredients

• US
• METRIC