Thai Basil Chicken Lettuce Wraps

Thai · 35 min · Chicken · keto, low-carb

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Ingredients

• 1 pound ground chicken
• 3 cloves garlic cloves
• 1 cup fresh Thai basil
• 1 medium red bell pepper
• 2 stalks green onion
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon rice vinegar
• 8 large leaves iceberg or butter lettuce leaves

Method

1. 1. Finely chop garlic, red bell pepper, and green onion. Wash and dry basil leaves.
2. 2. In a large skillet over medium-high heat, cook ground chicken until browned, about 5-7 minutes.
3. 3. Add garlic, red bell pepper, and green onion to the skillet; cook for 2-3 minutes until fragrant.
4. 4. Stir in fish sauce, soy sauce, brown sugar, and rice vinegar; cook for another 2 minutes to combine flavors.
5. 5. Remove from heat and stir in chopped basil until wilted.
6. 6. Spoon the chicken mixture into lettuce leaves, dividing evenly.
7. 7. Serve immediately as wraps, garnished with additional basil if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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