THAI-STYLE BASIL CHICKEN LETTUCE CUPS

THAI-STYLE BASIL CHICKEN LETTUCE CUPS (VIDEO BELOW)

Recipe by Eric BrightCourse: Lunch, DinnerCuisine: ThaiDifficulty: Easy
Servings

9

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories (Qty 3)

350

kcal
Total time

25

minutes

Ingredients

  • Chosen Pure Avocado Oil Spray

  • 3 shallots

  • 8 cloves of garlic

  • 1 email red chili pepper (or jalapeño)

  • 1 head of iceberg or butterhead lettuce

  • 0.75 oz fresh basil

  • 1 lb of ground chicken

  • 1 5 oz can of sliced water chestnuts

  • 2 Tbsp of reduced sodium soy sauce

  • 1 Tbsp of Worcestershire sauce

  • ⅓  cup of reduced sodium chicken broth (or stock)

  • 2 tsp monk fruit or other sugar substitute

Directions

  • Slice shallots, garlic, water chestnuts, and chili thinly, removing membranes and seeds. Separate lettuce leaves and remove basil leaves from stems.
  • Preheat a large skillet or sauté pan on medium-high heat for 2 minutes. Spray pan with avocado oil, then add shallots, garlic, water chestnuts, and chili pepper and cook for 1 minute. Add ¼ cup of water and cook for another 2 minutes until the garlic starts to turn golden. Add chicken to the pan and cook for 3-4 minutes, stirring to crumble chicken, until no more pink remains and the temperature is at least 165 degrees.
  • While the chicken is cooking, combine soy sauce, Worcestershire sauce, chicken broth, and monk fruit in a medium-sized bowl. Cut basil into strips and add to sauce. Add this sauce to the chicken mixture. Cook and stir for 1-2 minutes until the mixture thickens.
  • Using ¼ measuring cup, scoop the mixture into leaves.
  • Enjoy!

Recipe Video

Notes

  • You may add more chili peppers, mushrooms, or other ingredients. Just make sure to calculate caloric intake. 

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