Thai Basil Chicken Lettuce Wraps (Larb Gai)

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

1. 1Heat a 12-inch wok or large skillet over medium-high heat, which is about 375°F (190°C).
2. 2Add the 1 pound of ground chicken to the hot wok. Cook, breaking it apart with a spoon, until it is browned and no pink remains, about 5-7 minutes.
3. 3Add the 1/2 cup of diced red onion, 2 cloves of minced garlic, 1 teaspoon of minced ginger, and 1-2 minced Bird's Eye Chilies to the wok. Stir and cook for 2-3 minutes, until the ingredients are fragrant and the onions begin to soften.
4. 4Pour in the 2 tablespoons of coconut aminos, 1 tablespoon of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of brown sugar. Stir everything together well.
5. 5Let the mixture simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C).
6. 6Remove the wok from the heat. Stir in the 1 cup of chopped Thai basil leaves and the 1 tablespoon of roasted rice powder, if you are using it.
7. 7Spoon the chicken mixture evenly into the 12 cups of lettuce cups. Serve immediately.

Substitutions

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