Thai Basil Chicken Lettuce Wraps (Larb Gai)
A healthier and lighter version of Thai Basil Chicken, served in crisp lettuce cups. Minced chicken is stir-fried with aromatic Thai basil and spices, creating a flavorful and satisfying snack. Coconut aminos used instead of soy sauce.
Ingredients
- 1 pound Ground Chicken
- 1/2 cup Red Onion (diced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1-2 chilies Bird's Eye Chili (minced, adjust to taste)
- 2 tablespoons Coconut Aminos
- 1 tablespoon Fish Sauce (Red Boat brand)
- 2 tablespoons Lime Juice
- 1 teaspoon Brown Sugar
- 1 cup Thai Basil Leaves (chopped)
- 1 tablespoon Roasted Rice Powder (optional)
- 12 cups Lettuce Cups (for serving)
Instructions
- 1Heat a wok or large skillet over medium-high heat.
- 2Add the ground chicken and cook, breaking it up with a spoon, until browned.
- 3Add the red onion, garlic, ginger, and chili. Cook for 2-3 minutes, or until fragrant.
- 4Stir in the coconut aminos, fish sauce, lime juice, and brown sugar.
- 5Simmer for 5 minutes, or until the sauce has thickened slightly.
- 6Stir in the Thai basil and roasted rice powder (if using).
- 7Spoon the chicken mixture into lettuce cups and serve immediately.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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